Entree: Cayman Islands – Central Culinary Region – Cayman Style Fish (Pan-fried Caribbean whole fish served with a tangy pickled onion and pepper sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 2 whole red snapper, approx. 1.5 lb (680 g) each, gutted and scaled
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) dried thyme or 4 sprigs fresh thyme
- 3 cloves garlic, minced
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/2 cup (120 ml) vegetable oil for frying
- 1 medium yellow onion, thinly sliced
- 1 small carrot, julienned
- 1 scotch bonnet or habanero pepper, thinly sliced (seeded if less heat desired)
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- Salt and pepper to taste for the pickled sauce

Instructions

1. Pat the fish dry with paper towels, make 3 diagonal slashes on each side of the fish, then rub inside and out with salt, pepper, minced garlic and thyme. Squeeze the lime juice over the fish and let rest 15 minutes.
2. While the fish rests, make the pickled sauce: heat 2 tbsp (30 ml) olive oil in a small saucepan over medium heat. Add sliced onion, carrot and scotch bonnet and cook 2–3 minutes until slightly softened. Stir in vinegar, water and brown sugar and simmer 2 minutes until sugar dissolves. Remove from heat and let cool; stir in chopped parsley/cilantro and adjust salt and pepper to taste.
3. Spread flour evenly on a plate and dredge each fish lightly, shaking off excess flour.
4. Heat 1/2 cup (120 ml) vegetable oil in a large heavy skillet over medium-high heat until shimmering. Carefully add one fish and fry 4–6 minutes per side, adjusting time for thickness, until skin is golden and flesh flakes easily (internal temp ~145°F/63°C). Fry the second fish, adding more oil if needed.
5. Transfer fish to a platter lined with paper towels briefly to drain, then move to a serving platter. Spoon the pickled onion and pepper sauce generously over the top of each fish and serve immediately with lime wedges, steamed rice or fried plantains.