Every time I cook this dish at home it takes me to the Caribbean city of Cartagena where is eaten right at the beach, sold from small huts accompanied with Patacones, Arroz con Coco (coconut rice) and salad, this time I'm having it with pickled red onions. This recipe is one of my favorite ways to eat fish.
Ingredients for 1 Serving
1 whole snapper (1 to 1 1/2 pounds), cleaned, scaled and gutted
1 teaspoon lime juice
1 1/2 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced parsley
1/2 teaspoon salt
Ground black pepper
2 cups vegetable oil to fry
Pickled Onion
1 big red onion sliced
1/4 cup white vinegar
1 teaspoon sugar
Clean the fish and make sure all the scaled have been removed. With a sharp knife make 4-5 slashes along the sides of the skin all the way to the bones. Combine the green onion, garlic, parsley, lime juice and salt and pepper and rub the fish inside the belly and inside the slashes.
Refrigerate for at least 15 minutes before frying.
In a cast iron pan big enough to fit the fish, heat the oil to 325 F . Drop the fish in the hot oil carefully and fry for 12 minutes on each side, until crisp and golden brown.
Remove from the oil and drain over kitchen towels, serve hot.
Pickled Onion
Combine the vinegar and sugar in a non reactive bowl. Soak the sliced onion in the liquid and let set for 20-30 minutes. Drain and serve with the fish or fried seafood.
Ingredients for 1 Serving
1 whole snapper (1 to 1 1/2 pounds), cleaned, scaled and gutted
1 teaspoon lime juice
1 1/2 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced parsley
1/2 teaspoon salt
Ground black pepper
2 cups vegetable oil to fry
Pickled Onion
1 big red onion sliced
1/4 cup white vinegar
1 teaspoon sugar
Clean the fish and make sure all the scaled have been removed. With a sharp knife make 4-5 slashes along the sides of the skin all the way to the bones. Combine the green onion, garlic, parsley, lime juice and salt and pepper and rub the fish inside the belly and inside the slashes.
Refrigerate for at least 15 minutes before frying.
In a cast iron pan big enough to fit the fish, heat the oil to 325 F . Drop the fish in the hot oil carefully and fry for 12 minutes on each side, until crisp and golden brown.
Remove from the oil and drain over kitchen towels, serve hot.
Pickled Onion
Combine the vinegar and sugar in a non reactive bowl. Soak the sliced onion in the liquid and let set for 20-30 minutes. Drain and serve with the fish or fried seafood.
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