A SWEET/SOUR/SPICY SNAPPER FISH DISH

I had a couple of snapper fish left out for thawing overnight in refrigerator. Fast forward to this afternoon, they perched on the square plate looking firm yet limp awaiting my attention. Clearly, they were fully thawed and ready for action. Guys, to tell you the truth, I wasn’t in the mood for fish. That happens sometimes, my dear palate made a last-minute switch on yours truly. However, I knew I had to make a dish with same as I hate to re-freeze seafood.

Thank God, it was an unseasonable dry day. Finally, spring has arrived in South Florida, USA. The temperatures were mild (Florida-style) and the humidity was low. As I flung open my windows and sliding doors, I smiled and thought, “great day for fishing.” I hate to cook fish in an enclosed space. I made my merry way to my kitchenette and did a quick scoring of my fish. I seasoned with salt, black pepper and crushed garlic. My plan was to make a sweet, sour and spicy snapper dish.

As the beautiful fluttering Florida breeze hit my drapes, I dried my fish with paper towel and removed the trace of garlic. In a hot skillet with canola oil covering the bottom, fish was pan-fried on both sides with a stuffing of fresh thyme in the cavities for extra flavoring.

PAN-FRIED SNAPPER FISH
PAN-FRIED SNAPPER FISH

My plan was to cook a crispy exterior and flaky flesh. And bingo, that was accomplished. I drained the excess oil from fish on paper towel and then discarded the used oil from skillet. To skillet, I added a drizzle of oil under low heat and tossed in carrots,onions, finely chopped scotch bonnet pepper, thinly sliced lemon along with pimento seeds.

I made sure to season with a pinch of salt and pepper. Veggies were sautéed until they were translucent Then, I diluted a teaspoon of sugar, vinegar (mainly distilled/red wine) and fresh lemon juice. This was then added to veggies and simmered to a sticky, sweet, sour and spicy consistency.

As soon as I ladled this on the fish, they sucked up every square inch of the sauce. I allowed that to soaked up all the goodness and later paired on a bed of warm corn and purple cabbage succotash.

SWEET/SOUR/SPICY SNAPPER FISH ON A BED OF CORN/PURPLE CABBAGE SUCCOTASH
SWEET/SOUR/SPICY SNAPPER FISH ON A BED OF CORN/PURPLE CABBAGE SUCCOTASH

My palate surrendered and we both became united. To say that I was happy is an understatement; I was ecstatic with the final dish.

Published by bblake10

I'm originally from the beautiful island of Jamaica. In Jamaica, we always find a reason to celebrate. And, when there's a celebration, there is music, fun and of course, food, great food. Presently, I reside in So. Florida.Living here in Florida offers varied cultures, people of different ethnic backgrounds. I've a great passion for the culinary side of life. Therefore, being in So. Fl., provides me the great accessibility of fresh seafood, fruits and vegetables. Moreover, I've the choice to indulge in a amazing foods from different cuisines.This ability provides great inspiration for me to retreat to my humble kitchenette and replicate these dishes.It warms my heart to be able to break bread with loved ones. I'm an avid reader and love to get lost between these beautiful words. I find reading to be a social activity because it allows me a peek inside other people's minds which in turn makes me more empathetic towards others. One day in the near future, I hope to publish my very own words in the area of poetry as well as my other love, food. Yoga and speed walking are just a few of the things that keep me balanced and centered. I love family and friends; and, of course, wholesome foods with a glass of cocktail. Life is what you make of it. And, I try to savor and enjoy the simple and precious moments.

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