This red snapper dish gets some extra flavour thanks to some julienned vegetables.
Ingredients:
2 pieces of snapper fillet cleaned
1/2 cup all-purpose flour
1/2 cup vegetable oil (for frying)
1 cup white vinegar
1 cup water
Pinch of salt
1 tsp sugar
1 cup chocos (chayote) – julienne
1 cup carrots – julienne
2 onions – julienne
1 habanero
6 whole allspice
Lightly flour the snapper. Next, pan fry in oil an in cast iron pan (about 350F – 375F), until golden brown. Next, remove from heat and pat dry with paper towel, then season with a pinch of salt.
Then, boil the water and vinegar with the salt and sugar. Add the julienne vegetables, pepper and allspice. As soon as the liquid boils remove from the heat and allow to sit overnight at room temperature, do not refrigerate. Serve over the red snapper.