Ingredients
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1 (1 1/2 pound) whole red snapper, cleaned and scaled
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salt and freshly ground black pepper to taste
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1 quart vegetable oil for frying
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1 teaspoon vegetable oil
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½ white onion, sliced
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½ large carrot, peeled and cut into thin strips
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⅛ teaspoon minced garlic
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¼ cup white vinegar
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1 tablespoon water
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¾ teaspoon salt
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¼ habanero pepper, seeded and minced
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1 sprig fresh thyme, leaves stripped
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1 allspice berry, cracked
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1 pinch brown sugar
Directions
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Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
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Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
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Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
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Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.
Nutrition Facts (per serving)
770 | Calories |
51g | Fat |
5g | Carbs |
70g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 770 | |
% Daily Value * | |
Total Fat 51g | 65% |
Saturated Fat 7g | 35% |
Cholesterol 125mg | 42% |
Sodium 1036mg | 45% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 70g | 141% |
Vitamin C 8mg | 9% |
Calcium 122mg | 9% |
Iron 1mg | 4% |
Potassium 1483mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.