Entree: Cayman Islands – Cayman Style Fish

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 20 min

Total 50 min

Ingredients

- 2 snapper fillets, approx. 8 oz (225 g) each, skin on
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 3 cloves (9 g) garlic, minced
- 2 scallions (green onions), thinly sliced
- 4 sprigs fresh thyme or 1 tsp (1 g) dried thyme, leaves removed
- 1 small scotch bonnet pepper, seeded and minced (or 1/2 for milder heat)
- 1 cup (125 g) all-purpose flour, for dredging
- 1/2 tsp (2.5 g) paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1/2 cup (120 ml) vegetable oil, plus extra if needed, for frying
- 1 small (about 110 g) yellow onion, thinly sliced
- 1 medium (about 120 g) tomato, seeded and diced
- 2 tbsp (30 ml) white vinegar
- 1 tsp (4 g) brown sugar
- 2 tbsp (30 ml) water
- Salt and black pepper to taste

Instructions

1. Pat the snapper fillets dry. In a shallow dish combine lime juice, 1 tsp sea salt, 1/2 tsp black pepper, minced garlic, and thyme leaves; rub the mixture over both sides of the fillets and let rest 15–20 minutes to marinate.
2. While fish marinates, make the scallion-pepper sauce: heat 2 tbsp oil in a small skillet over medium heat. Add sliced onion and sauté until translucent, about 4–5 minutes. Add diced tomato, sliced scallions, and minced scotch bonnet; cook 2–3 minutes until tomatoes soften. Stir in vinegar, brown sugar, and 2 tbsp water, simmer 2 minutes, taste and season with salt and pepper. Keep warm.
3. Combine flour, paprika, and cayenne (if using) on a plate. Dredge each marinated fillet in the seasoned flour, shaking off excess.
4. Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering. Carefully add fillets, skin-side down first, and fry 3–4 minutes per side, or until golden brown and cooked through (internal temp ~145°F / 63°C). Work in batches if needed and add more oil to maintain level.
5. Transfer fried fillets to a rack or paper towel-lined plate to drain briefly. Serve each fillet topped with generous spoonfuls of the warm scallion-and-pepper sauce. Accompany with rice and peas, fried plantain, or provision as preferred.