Haitian Stewed Red Snapper

Name: Haitian Stewed Red Snapper
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Cuisine: American, Latin American
Ingredients: 2 mediums size red snappers; juice of 1 lime; splash of distilled white vinegar; Salt; Cold water; Epis or green seasoning , use a need, recipe can found on my page; Salt to taste; Very Noicee AP, get it at chefchosenstores.com; 3 tbsp unsalted butter; 1 tbsp epis or green seasoning; 1/2 green bell pepper sliced; 1/2 large onion sliced; 1 sprig of thyme; Scotch bonnet pepper or habanero pepper; 2 cloves; water as needed; salt to taste; few drops of hot sauce; Very Noicee AP, get it at chefchosenstores.com; 2 tsp. chicken bouillon

9 steps

Prep:1hCook:35min

This dish is a dish I dislike growing up because I always wanted the fish fried but it is so good!!

Updated at: Wed, 24 Apr 2024 18:22:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories247.7 kcal (12%)

Total Fat11.6 g (17%)

Carbs5 g (2%)

Sugars1.8 g (2%)

Protein30.3 g (61%)

Sodium692.3 mg (35%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Prepping the snapper

Step 1

add all the ingredients listed for prepping the snapper except for the water

juice of lime1

distilled white vinegar

salt

Step 2

using the lime to " scrub" the fish carefully, allow to sit for 15 min before rising under colder water

water

Marinating the snapper

Step 3

Add all the ingredients listed for marinating the snapper, make sure it gets all throughout the fish. allow to marinate for a minimum of 1 hour

epis

salt

Stewing the snapper the snapper

Step 4

Using a large skillet over medium heat melt the butter, the add the epis, stir and toast lightly

unsalted butter3 Tbsp

epis1 Tbsp

Step 5

Add the pepper and onions. Sautee for a bit then add the water. add enough to where it would almost submerge the fish.

green bell pepper0.5

onion0.5

water

Step 6

Seasoning with salt, Very Noicee AP, hot sauce and chicken bouillon. stir then add the thyme and scotch bonnet pepper. pierced the cloves in the scotch bonnet pepper.