Nice! Love the pics. You can also fry snappers. To season whether baked or fried, what I usually do is use a mortar and pestle to crush either Scotch Bonnet Peppers (which are very hot- I use 1) or birds eye pepper (when I dont want something too hot-about 3 of 4) and crush them with salt and some garlic. In the slits that were made in the fish I then rub this in don’t forget to rub inside the fish (in the middle). I then season with additional garlic powder, place the fish in a foil packet or foil lined pan, add some tomato paste that his been mixed with water, limes, thyme, chopped tomatoes and onions and let bake covered. Frying it just involves coating with flour and frying for a bit on both sides. I exclude the tomato paste when frying.
3 Responses
Miranda @ Biting Life
Eeek! The end result looks really good, but I don’t know if I could deal with the whole-fish thing, haha. I’m not ready for that!
Lauren
HAHA I’m not ready either! My father-in-law did all the work. I just watched and took pictures…and ate it. š
Sally Cortez
Nice! Love the pics. You can also fry snappers. To season whether baked or fried, what I usually do is use a mortar and pestle to crush either Scotch Bonnet Peppers (which are very hot- I use 1) or birds eye pepper (when I dont want something too hot-about 3 of 4) and crush them with salt and some garlic. In the slits that were made in the fish I then rub this in don’t forget to rub inside the fish (in the middle). I then season with additional garlic powder, place the fish in a foil packet or foil lined pan, add some tomato paste that his been mixed with water, limes, thyme, chopped tomatoes and onions and let bake covered. Frying it just involves coating with flour and frying for a bit on both sides. I exclude the tomato paste when frying.