2 snappers weighing about 1/2 lb each
1 small brown onion sliced
1 stalk scallion roughly cut
1 green scotch bonnet pepper
Black pepper
Salt
1 stalk thyme
3 tomatoes roughly chopped
½ cup vegetable oil
2 cloves garlic roughly chopped
¼ teaspoon cracked pimento seeds
1 teaspoon sugar (optional)
Method:
Cleanse fish thoroughly and pat dry. Make a slanted slit on both sides of each fish or cut in half. The fish in the photo I cut in half. Rub salt and pepper inside and outside of each fish taking care to remember to also season inside the slits. Heat oil on high in skillet until smoking and fry fish on both sides until deeply brown but not burnt. Remove fish from pan, turn down the flames to low and drain excess oil leaving about 1-2 tablespoons in pan. Add garlic, pimento, onions, scallions, thyme and tomatoes. Cover pan and let cook for about ten minutes then turn the flames to medium high, add about 1 1/2 cups water and let boil for about 8 minutes or until sauce starts to thicken. Return fish to pan and add whole uncut scotch bonnet, turn the heat down to medium low and let simmer. Add salt and black pepper to taste. Add teaspoon of sugar if desired. Let simmer until sauce has desired thickness.
Tips: for very thick sauces you may use more tomatoes or add a little corn starch that has been dissolved in a little water. You may also add a small portion of diced Irish potatoes. Note that adding stuff may mask the real taste of the fish. I personally prefer the tomato option.
