1/2 christophene, peeled and seeded, cut
into small pieces
2 garlic cloves, crushed
1/2 cup malt vinegar
5 tbsp water
1/2 tsp ground allspice
1 bay leaf
1 small Scotch Bonnet pepper, chopped
1 tbsp soft brown sugar
salt and freshly ground black pepper
Place the fish is a shallow dish, squeeze
over the lemon, then sprinkle with the spice seasoning and pat into the
fish. Leave to marinate in a cool place for at least 60 minutes. Cut the
fish into 3-inch pieces and dust with a little flour, shaking off the
Heat the oil
in a heavy frying pan and fry the fish pieces for 2-3 minutes until
golden brown and crisp, turning occasionally. To make the sauce, heat
the oil in a heavy frying pan and fry the onion until soft.
pepper, christophene and garlic and stir-fry for 2 minutes. Pour in the
vinegar, then add the remaining ingredients and simmer gently for 5
minutes. Leave to stand for 10 minutes, then pour over the fish. Serve
hot, garnished with lemon wedges.
This dish is of Spanish origin and is very
popular throughout the Caribbean. There are as many variations of the
name of the dish as there are ways of preparing it.
In the Caribbean, whole red snapper or red
mullet are used for this dish.