25 minutes, plus 1 to 2 hours marinating time
Adapted from a recipe by George Laguerre of TiGeorges' Chicken
3 cloves garlic, chopped
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika
1/4 teaspoon oregano
1/4 teaspoon parsley
3 teaspoons fresh Key lime juice
1/4 cup olive oil
1 (2-pound) red snapper, cleaned
Canola oil for frying
1/2 cup flour
1. In a shallow glass
(or other nonreactive) baking pan, mix the garlic, salt, pepper, paprika, oregano, parsley, lime juice and olive oil. With a sharp knife, make three shallow slashes (a couple of inches apart and 1 1/2 to 2 inches long) on each side of the snapper. Place the fish in the pan and rub the marinade over the fish on both sides. Cover the pan loosely with plastic and refrigerate for 1 to 2 hours.
2. In a large sauté pan,
add enough oil so that it comes 1 to 1 1/2 inches up the sides of the pan. Heat until the oil is shimmering and a thermometer inserted reads 350 degrees. Remove the fish from the marinade, brushing off the excess flavorings and reserving the marinade. Dredge the fish in flour and place it gently in the sauté pan, frying it on both sides to a crisp golden brown, about 2 minutes on each side. Remove the fish to a paper-towel-lined pan and set it aside in a warm place while you make the sauce.
Sauce and assembly
1/4 Scotch bonnet or habanero pepper, finely sliced 1 shallot, peeled and minced 1/4 bell pepper, thinly sliced 2 whole cloves
1. In a small saucepan,
combine the pepper, shallot, bell pepper, cloves and the reserved marinade. Heat the pan over medium heat and bring to a simmer, then reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove from the heat.
2. Place the fish
on a platter and pour the sauce over the fish. Serve immediately.