Red Snapper

  • 4 small red snappers
  • 2 teaspoon salt
  • 2 pimento peppers, seeded and fully chopped
  • Juice of two limes
  • Flour for frying
  • Oil for shallow frying
  • 1 chopped onion
  • 250g/8 oz tomatoes, skinned and chopped
  • Salt and black pepper

    Scale and clean red snappers. Wash well, inside and out, under running water and pat dry with absorbent paper. Slash the sides of each fish deeply 2-3 times almost through the bone. Grind the salt and pimento peppers in a grinder and sprinkle over snappers. Place fish in a shallow bowl and pour the lime juice over the top. Cover and leave in a cool place for hours to marinate. Remove fish from bowl, and dust well with flour. Heat oil in a large frying pan and fry the fish until crisp and golden on both sides, turning once during cooking. Remove and drain on absorbent kitchen paper. (Keep warm) Pour off most of the oil and fry the onion in the oil left in the pan. When the onions are soft, add tomatoes and simmer until thickened. Add water and the reserved marinade and bring to a boil. Reduce the heat, add the fried fish and simmer for five minutes Season to taste and serve with lime wedges, pepper and rice.

  • This site uses frames, if you do not see frames (menu on the left) click here.
    Page maintained by, Copyright © 1996-2024 Last Revised: 06/01/2024.