CD HD West Indian 30mins plus
Fish Hors d'oeuvre Starter Appetiser Gluten Wheat Dairy
free Caribbean West Indies
Onions, thinly sliced
Garlic Cloves, thinly sliced
medium Carrots, cut into 12mm/1/2 inch slices
Green Capsicum (sweet pepper), chopped into 12mm/1/2 inch squares
White Wine Vinegar
tbsp Olive Oil
Red Snapper Fillets
Place the onion, garlic, carrot, pepper, bouquet garni, vinegar, peppercorns,
salt and the water in large saucepan together with 1 tablespoon of the oil.
Bring to the boil then reduce the heat and simmer gently, uncovered, for
Heat the remaining oil in a 1arge frying pan until hot and fry fish, in batches,
for 3 minutes on each side until golden. Drain on kitchen paper.
Remove the bouquet garni from the onion mixture and discard.
Cut the fish into bite-size pieces, place on a serving plate then pour the hot
onion mixture over the top. Allow to cool before serving.
More Starter Recipes |
Fish Prep & Cooking Times |
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