THE SEASONED SKILLET
is a quick and easy Caribbean fried fish recipe. It’s made with seasoned red snapper and sliced kingfish, fried until golden and crispy, topped with a colourful medley of pickled vegetables.
Prep Time: 15 Min
2 Snapper Fish, whole 2 King Fish, sliced 1/2 tsp Seasoning Salt 1 tsp Salt 1 tsp Black Pepper 1 Scotch Bonnet Pepper Juice from Lemon 1 1/4 cup Cooking Oil
Cook Time: 25 Min
Ingredients: fried fish
2 Yellow Onion medium 1 Carrot medium, julienned 1/2 Orange Bell Pepper julienned 1/2 Red Bell Pepper julienned 1/2 Chayote large, julienned 1/2 Scotch Bonnet Pepper 6-7 Whole Pimento Seeds 1/4 cup White Vinegar 3 tsp Granulated White Sugar 1/4 tsp Salt 1 tsp Oil
Ingredients: ESCOVITCH DRESSING
Prepare your Fish. Clean and scale fish, then pat dry. On one side of the fish, make 2 slits. Season with all purpose or seasoning salt, salt and black pepper and allow to marinate.
Fry Fish. Using a large, non-stick skillet, heat cooking oil and scotch bonnet pepper on high heat. Fry fish for about 5 minutes on each side.
Prep Veggies & Sauté. Prep your vegetables and set aside. In a medium sized saucepan, add scotch bonnet, chayote, carrot, bell peppers, onions, vinegar, pimento, oil, sugar and salt. Bring to a boil over high heat then allow to simmer for about 3 minutes or until liquid has been absorbed.
Allow to Marinate. Transfer fish into a dish with a lid. Pour and spoon the dressing on top of the fish then cover with a lid. Allow to marinate overnight, and serve the next day for best results.