Ingredients
5 whole small/medium sized Snappers, Parrot or Goat Fish cleaned, with the head and tail left on
1 1/2 tsp. (7 ml) Salt
1 1/2 tsp. (7 ml) Pepper
3 cloves Garlic
Cooking Oil
White Vinegar
2 Onions
2 Scotch Bonnet Pepper
prep 10 min
cook time 20 min
Directions
- Wash fish in vinegar and water
- Dry fish in paper towel and place on a plate.
- Cut a small deep gashes on each side of the fish.
- Rub salt and pepper on outside and in the cavities you made and on the outside. then put the fish on a plate or in a shallow bowl.
- Place oil in a frying pan/sauce pan. Enough to fry one side of the fish. Please note that this is not a deep fry therefore the fish should NOT be completely submerged in the oil.
- Place Garlic in the pot and heat on high.
- Put cinnamon stick in a pot of boiling water to alleviate the smell of the frying fish.
- Remove garlic cloves from pot
- Carefully place fish on its side in to the hot oil. (as many as the frying pan hold).
- Fry crisp and turn down the heat as necessary.
- Turn other side and fry crisp.
- Place fried fish on a plate with dry paper towels.
- Slice onions, scotch bonnet pepper
- Place onions, scotch bonnet pepper, and pimento in a small pot with vinegar.
- Boil contents on stove for approx. 5 min. (Be careful of your eyes burning if contents are overheated)
- Pour contents on the fried fish for a hot and spicy flavor
1
box of linguine (cooked to your liking)
1
lb shrimp (I use fresh, frozen leaves after taste)
3
cloves of garlic crushed or minced
3
green onions (scallions) chopped
About
2 tbsp of lemon juice and the zest of the lemon
4
tbsp white wine
Pepper
(to your liking)
1
tbsp fresh cilantro
1
tbsp fresh parsley
Salt
1
tomato diced
Olive
oil
|
Prep
Time
Cook
Time
Total
Time
Serves
6
|
Directions
- Cook
pasta to your liking and set aside. Reserve 1 cup of the pasta
water.
- Heat
pan, add some olive oil and 1 tsp of butter, once heated add garlic
for about 1 minute.
- Add
pepper, scallions, lemon zest and shrimp. Cook for about 2 – 3
mins.
- Add
tomato, cilantro, salt, lemon juice and white wine. Cook for
another 2 mins until shrimp turn pink.
- Add
as much of the pasta water you like to make as much sauce ass you
wish. Taste and adjust seasonings to your liking.
You
can toss pasta in pot but you must do this on very low heat. Or you
can serve as is over the pasta. Sprinkle parsley on top.
You
can also top with parmesan cheese. And some garlic bread
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