Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4 persons
- 1 1⁄2 Pounds snapper, cutlets
- 1⁄4 Cup grace vinegar
- 4 Cups water
- 1 Teaspoon Grace Caribbean Traditions Black Pepper
- 1 Tablespoon salt
- 1 Cup Grace Vegetable Oil
- 3 Cloves garlic, minced
- 1 Teaspoon scotch bonnet pepper, chopped
- 2 Stalks escallion, chopped
- 1 Medium onion, chopped
- 1⁄2 Cup carrot, diced
- 4 okras, sliced
- 1⁄2 Cup tomato, diced
- 1⁄2 Cup sweet pepper, diced
- 1 Can grace coconut milk
- 1 Tablespoon soy sauce
METHOD / DIRECTIONS:
Clean fish in a mixture of Grace Vinegar and water. Pat dry.
Season fish with Grace Caribbean Traditions Black Pepper and salt.
Reserve 2 Tablespoons of the Grace Vegetable Oil and use remainder to fry fish until lightly browned on both sides. Remove from oil and drain fish on absorbent paper. Set aside.
TO MAKE CREAM SAUCE:
Heat the reserved Grace Vegetable Oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
Pour in the Grace Coconut Milk, stir and bring to a boil. Add the soy sauce and continue stirring; simmer for 5 minutes.
Place fish in the coconut sauce, and spoon sauce over the fish cutlets. Cover and allow to simmer for approximately 2-5 minutes.
Serve with rice and peas and a garden salad.