1 2lb. Red Snapper, gutted and cleaned

Juice of 1 lime

1 teaspoon fresh thyme

1 teaspoon fresh garlic

1 teaspoon fresh ginger

1 habanero pepper

1/2 cup of chopped cilantro

1 teaspoon salt

1 teaspoon black pepper

1/2 cup of flour

1 large tomato, diced

1 zucchini, sliced in circles

1 small sweet yam, peeled and sliced length wise (optional)

1 carrot, sliced

1/2 red bell pepper sliced

1 talk of celery, chopped

1/2 chayote, peeled and sliced

1 small onion sliced

2 cups fish or vegetable stock

2 stalks of green onions

2 tablespoon chopped flat leaf parsley

bouquet of thyme

1 cup of vegetable oil for frying

4-6 cipollini onions


Clean your fish. Remove any scales or fins from the fish. Squeeze the juice of the lime over the fish, rub it in with your fingers make sure you get the insides.

Rinse the fish with water and pat dry. Set aside.

In a mortar, or a food processor, combine the thyme, garlic, ginger, habanero, cilantro, a pinch of the salt and black pepper.

Take half of the ground seasoning and rub it both on the inside and outside of the fish. Wrap with tin foil and allow to marinate for 2-3 hours.

Prepare the vegetables while the Fish is marinating.

Heat the oil in a large wide frying pan. The pan should be wide enough to hold the entire fish.

Dust the fish with the flour on both sides. Shake off excess flour.

Once the oil is hot gently place the fish in to fry. Fry each side for 4-6 minutes until golden brown. Add in the cipollini onions to fry while the fish is frying. Fry it until it looks brown as well.

Remove the fish and onions and set it to drain over a cookie sheet on a wire rack.

In another skillet or pan, add 1 tablespoon oil, add the reserved green seasoning and the sliced onions. Sauté until fragrant. Add the yams and carrots. Tie the thyme together with butcher string, add to the pan.

Add in the stock and place a cover on it. Let this cook on low simmer until the yams are fork tender.

Add in the sweet pepper, celery stalk, chayote and tomatoes. Cook for another 5 minutes. Season with salt and black pepper. Add in the chopped green onions. Remove from the heat.

Garnish with parsley.

Fillet the fish and add the vegetables with the sauce over the fish before serving. Serve with sliced lemons.
















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