Fetched me a couple of whole snapper fish at the market. The cute fishmonger was kind enough to scale and clean them thoroughly for yours truly. I took them home did a quick rinse and scored my ‘boys’ and seasoned the with salt and black pepper.
Scoring facilitates a better entry of seasonings and spices. The marks are also excellent for presentation. After drying of my snapper with paper towel, I placed them in a hot skillet with garlic-flavored canola oil. It took approximately five minutes on each side medium heat.They were then placed on paper towel so as to drain excess grease.
I topped my fish with a spicy and slightly sweet pickled vegetables. Pickled sauce was made from a generous splash of distilled vinegar, fresh orange juice, a pinch of salt and pepper along with crushed pimento (all spice) and chopped scotch bonnet pepper. This was served over a bed of smooth and creamy turned corned meal (polenta).