Preparation Time: 10 minutes
Cooking Time: 15 minutes
- 2 Pounds snapper fillet
- 3⁄4 Cup grace vinegar
- 2 Cups water
- 1 Tablespoon salt
- 1 Teaspoon Grace Caribbean traditions black pepper
- 1⁄2 Cup Grace Vegetable Oil
- 2 Sprigs thyme, chopped
- 1⁄2 Pound flour
- 1 Large onion, diced
- 1 Can grace red kidney beans, drained
- 1 Can grace butter beans, drained
- 1 Can grace green peas, drained
- 1⁄3 Cup sugar
- 1 Tablespoon Grace Hot Pepper Sauce
- 1 Sprig parsley
METHOD / DIRECTIONS:
Clean fish fillets with a solution of 125 ml (½ cup) GRACE VINEGAR and water. Blot dry with absorbent paper. Season fish fillets with 10 ml (2 tsps) salt, GRACE CARIBBEAN TRADITIONS BLACK PEPPER, 1 Tbsp GRACE VEGETABLE OIL, chopped thyme mix well and set aside.
Heat a frying pan add 60 ml (¼ cup) GRACE VEGETABLE OIL; dredge seasoned fish fillet in flour and coat well.
Place fish into heated oil and fry until golden brown. Set aside.
TO MAKE SALSA: In a sauté pan heat remaining GRACE VEGETABLE OIL, add diced onions, drained GRACE RED KIDNEY BEANS, GRACE BUTTER BEANS and GRACE GREEN PEAS, sugar , remaining GRACE VINEGAR and GRACE HOT PEPPER SAUCE, toss well and sauté for 5 minutes. (The remaining salt may be added for flavour).
To serve: Place a mound of salsa on a dinner plate, mount fried fish fillet, garnish with a sprig of parsley.
Serve with Mashed Potatoes.