Escoveitched Snapper

Yield: 1 servings

6 Pieces snappers; scaled, -cleaned, and gutted, up to 8 (1 pound) [500 g]
Salt
Fresh ground pepper
2 Limes; Juice of
1/2 c Flour [113 g]
Oil for frying
4 md Onions
1 Bonnet peppers; julienned, -up to 2
1 Red peppers; julienned, up -to 2
1 c Water [230 g]
1 c White vinegar [250 ml]
1 tb Sugar [12 g]

Rinse the fish with water and lime juice, and pat dry. Then, score the fish
on both sides with a sharp knife. Salt and pepper the fish inside and
outside. Lightly dust the fish with flour. Heat 1/2 inch of oil in a
skillet. Fry the fish in one layer in batches until golden and crisp. Do
not crowd the skillet. When all the fish are done, set aside. Pour off some
of the oil leaving just enough to saute the onions until softened. Then add
the bonnet and red peppers, and saute 1 minute more. Turn the onion mixture
out over the fish. In the same skillet heat water, vinegar, and sugar and
bring to a boil, then pour over the fish and onions. Let cool and
refrigerate.

Yield: 4 to 6 servings

Per serving: 549 Calories (kcal); 2g Total Fat; (2% calories from fat); 14g
Protein; 134g Carbohydrate; 0mg Cholesterol; 29mg Sodium Food Exchanges: 3
Grain(Starch); 0 Lean Meat; 8 Vegetable; 1 Fruit; 0 Fat; 2 Other
Carbohydrates

Recipe by: IN FOOD TODAY SHOW# ING289