In the scheme of things, it seems like the ocean and the land were great players in my pot. It makes me wonder, “Could I survive with a net and some fertile soil?” And, the answer is, yes I could!” There goes my imagination again.
But guys, this is for real. I relied on those hardworking farmers and fisher men/women to once again place food on my table. As usual, my friendly fish monger did most of the job for me with my snapper by scaling and cleaning.
So, when I returned home, it was just left for me to score and then season fish with salt and black pepper to taste. I dried fish with paper towels and stuffed cavities with fresh thyme for added flavors. I also placed a few all spice berries or pimento inside marks.
Fish(bone-in) were pan-seared on both sides for approximately five minutes on each sides.
These were then placed in a spicy and aromatic brown sauce consisting of bell peppers, carrots, onions, minced scotch bonnet peppers, tomatoes, pimento, and garlic. These were simmered under low heat with a splash of vinegar/water, pinch of sugar, soy sauce and browning.
The snapper were then added back to skillet in order to soak up all the delicious and exotic flavors.
Fish was served on a bed of Jamaican spinach (callaloo) and steamed rice and gungo peas (also called pigeon peas).(Not in pic).