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Ingredientes
- 12 whl fish - (8 to 12 ounce ea) scaled and gutted (i.e. mullets, bass, snapper) Salt to taste Freshly-grnd black pepper to taste
- 2 x limes juiced
- 1/2 c. flour Vegetable oil for frying
- 4 med onions sliced
- 1 x Scotch bonnet pepper - (to 2) cut julienne
- 1 x red pepper - (to 2) cut julienne
- 1 c. water
- 1 c. white vinegar
- 1 Tbsp. sugar
Direcciones
- Rinse the fish with a mix of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour.
- Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer till golden brown and crisp. When all the fish are done, set aside.
- Pour off some of the oil leaving just sufficient to saute/fry the onions till softened. Then add in the Scotch Bonnet and red peppers, saute/fry 1 minute more. Pour the onion mix over the fish.
- In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cold and chill.
- This recipe yields 6 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 12 servings | |
| Calories 101 | |
| Calories from Fat 13 | 13% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 52mg | 2% |
| Potassium 287mg | 8% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.01g | 2% |
| Protein 11.28g | 18% |
