Snapper
Used in 2 recipes on RecipeWiki.
Snapper, or a sea bream of similar size, is what this page covers: a small whole fish with firm, white, sweet-tasting flesh that holds together well in the pan. Cooking it on the bone keeps it moist and adds flavour. Both Jamaican recipes here use it whole. Escovitch Fish is fried and then covered in a sharp, peppery pickle of vinegar, onion and carrot, while Brown Stew Fish is fried and then simmered in a rich, dark gravy. Ask the fishmonger to scale and gut it, and look for clear, bright eyes, red gills and a clean smell of the sea. Score the sides before cooking so the thick part cooks through evenly.
Most often cooked with
Bell pepper
Flour
Onion
Scotch bonnet chilli
SugarRecipes with snapper
Brown Stew Fish
Fried whole fish simmered briefly in a dark sweet-savoury gravy built on browning, onion and thyme, and served with the sauce spooned over.
Caribbean
Dinner
Fish
Escovitch Fish
Whole fish fried until the skin shatters, then dressed hot with vinegar, onion, carrot and scotch bonnet so it pickles as it cools.
