Ingredients
- 4 whole snapper or firm white fish, tilapia filets, snapper filets, etc.
- 1 lemon
- Spice King All Purpose Seasoning
- Salt
- Pepper
- Oil for frying
- 1/2 onion
- 1 teaspoon whole allspice berries
- 1 whole scotch bonnet pepper
SAUCE
- 1 cup white or cider vinegar
- 1/2 cup water
- Juice of 1 lemon
- 1 teaspoon of sugar
- 2 teaspoons Spice King All Purpose Seasoning
- 1⁄2 teaspoon black pepper
- 4-5 tablespoons butter
- Few sprigs fresh thyme
- 1 teaspoon chicken bouillon
- 1 cup julienned strips of carrot
- 1-2 hot pepper, such as Scotch Bonnet, cut in rings
- Juice of 1 lemon for rinsing fish
- 1 large onion, cut in Strips
- 1 teaspoon pimento (allspice) berries
- Chopped green scallions for garnish
Directions
- In a large bowl season washed fish with the juice of 1 lemon, and a light sprinkling of salt, pepper, and Spice King All Purpose Seasoning.
- Heat oil to 375 degrees and sauté one whole scotch bonnet pepper, 1/2 onion, and 1 teaspoon whole allspice in oil to impart flavor. Remove.
- Fry fish until golden brown and crispy. Remove from oil and place in a glass baking dish.
- In a separate pan, add chicken bouillon, carrots, onion, pimento, sugar, scotch bonnet, thyme, green onion, water and vinegar. Simmer until sauce is slightly reduced and vegetables are crisp yet tender.
- Adjust taste with Spice King All Purpose Seasoning, salt if needed. Finnish sauce by adding 2-3 tablespoons whole butter off of the heat. Stir until incorporated.
- Pour sauce and vegetables over fish and allow resting for 15 to 20 minutes.
- Serve with rice and peas and fried plantains! This dish can be served hot or cold.