- 1/4 Cup Canola Oil
- Adobo Seasoning
- Black Pepper
- 4 Red Snapper Filets
- 3 Bell Peppers (Any Color)
- 1 Large Onion
- 1 Scotch Bonnet Pepper
- 1/8 tsp. Allspice
- 1/4 Cup White Balsamic Vineagar
First, I apologize that it’s been so long since I last posted, but the worst part about having a food blog is having to remember to cook things you haven’t posted yet. Granted, some things I make aren’t worth posting either.
While I wish I could take credit for this recipe, it came from a dear friend I used to share an office with. She made it for an office pot-luck, and I had to know how to make it. I have tweaked it just a little based on what I had in my pantry.
I could eat this once a week, if not more.
I usually start by cutting all my peppers and onion before doing anything else, so once I start cooking, I can do it all in one fell swoop.
Julienne the peppers and slice the onion and set aside. I usually cut the scotch bonnet in half, but be careful because it is super hot. I also use whatever bell peppers look nicest that day. They really all taste the same in this, so just pick the prettiest ones.
While the canola oil is getting hot in a heavy non-stick skillet, liberally season the fish filets with the Adobo seasoning and pepper. If you don’t like snapper, you can pretty much use any white fish. Most of the time, I use tilapia filets.
When the oil is screaming hot, add the fish to the pan. I usually cook it for about 4-5 minutes on each side because I like to get a nice hard sear on the fish. Once cooked on both sides, transfer it to a platter or serving dish.
Turn the heat down and add the peppers and onions to the pan and sauté in the same oil as the fish. Add the allspice and cook for about 6 minutes or until slightly tender. Add the vinegar and cook for an additional 3-4 minutes or until it reduces and creates a nice glaze on the vegetables.
Cover the fish with the onions and peppers and enjoy. This is seriously so good, you will want it every night.