- 1 1/2 pound) whole red snapper, cleaned and scaled
- salt and freshly ground black pepper to taste
- 1 quart vegetable oil for frying
- 1 teaspoon vegetable oil
- ½ white onion, sliced
- ⅛ teaspoon minced garlic
- ½ large carrot, peeled and cut into thin strips
- 1 sprig fresh thyme, leaves stripped
- 1 allspice berry, cracked
- ¼ habanero pepper, seeded and minced
- ¼ cup white vinegar
- 1 tablespoon water
- ¾ teaspoon salt
- 1 pinch brown sugar
- Pat the fish dry and cut 3 small slits on each side of the fish. Season both sides with salt and pepper.
- Step 2Heat 1 quart oil in a large skillet over medium-high heat until smoking. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
- Step 3Heat 1 teaspoon oil in a large skillet over medium-high heat. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, habanero pepper, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
- Step 4Serve fish topped with onion mixture spooned over the top.
