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This bright, flavorful stew features a whole red snapper and is seasoned with thyme, garlic, ginger, lime, and Scotch bonnet peppers.
Ingreadients:
- 1 (3-pound) whole red snapper, filleted and carcass reserved
- 7 large garlic cloves, divided
- 2 teaspoons grated fresh ginger (from 1 [2-inch] piece)
- 1 1/2 teaspoons kosher salt, divided, plus more to taste
- 1 teaspoon black pepper, divided
- 1/4 cup plus 2 tablespoons vegetable oil, divided
- 1 medium (10-ounce) yellow onion, thinly sliced (about 2 1/4 cups)
- 1 medium (8-ounce) green bell pepper, thinly sliced (about 1 1/4 cups)
- 6 (4-inch) thyme sprigs
- 1 to 2 teaspoons Caribbean pepper sauce or 1 to 2 whole Scotch bonnet chiles (pierced with a knife)
- 2 cups water
- 1 (8-ounce) can tomato sauce
- 1/3 cup thinly sliced scallions (from 2 small scallions)
- 2 tablespoon fresh lime juice (from 1 lime), plus more to taste
- Chopped fresh cilantro
Direction
- Carefully score skin of fish using a sharp knife (do not pierce flesh). Grate 2 garlic cloves using a Microplane grater. Rub grated garlic and ginger evenly over flesh side of fillets. Sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Cover and chill for at least 1 hour or up to 12 hours.
- Mince remaining 5 garlic cloves; set aside. Heat 1/4 cup of the oil in a large nonstick skillet over medium-high until shimmering. Add fish, skin side up; cook until fish is golden brown and crispy around edges, 3 to 4 minutes per side. Transfer to a plate. (Do not wipe skillet clean.)
- Add onion, bell pepper, and remaining 2 tablespoons oil to skillet. Cook over medium-high, stirring occasionally, until vegetables are tender and lightly browned, about 6 minutes. Add minced garlic, thyme sprigs, and pepper sauce; cook, stirring often, until fragrant, about 1 minute.
- Add water and reserved fish carcass (cut if needed to fit into skillet). Bring to a boil over medium-high. Reduce heat to medium, and simmer, stirring occasionally, until sauce is reduced by about three-quarters (about 1/2 cup), 12 to 15 minutes. Remove and discard carcass and any small pieces of fish. Stir in tomato sauce, scallions, lime juice, and remaining 1/2 teaspoon each salt and pepper; bring to a simmer over medium. Carefully add fish, skin side down, to sauce; cook, undisturbed, until flavors meld, sauce thickens slightly, and fish is warmed through, about 3 minutes. Remove from heat. If desired, season with additional salt and lime juice to taste.
- Remove and discard thyme sprigs and Scotch bonnet chile (if using). Garnish with cilantro, and serve.