This is based on a recipe by HoneyBeesRecipes.

Ingredients

1 whole red snapper, about 1 lb, cleaned and gutted and gilled, but with the head on
2 tsp lime juice
2 tbsp scallion, diced
1 clove garlic
1/2 tsp salt
1/4 tsp black pepper
1 cup all purpose flour
2 tbsp safflower oil

Preparation

Wash and check that all the scales have been removed in cleaning the fish.  Trim off the fins, they have quite sharp barbs, but leave the tail.  Score the fish on both sides cutting deeply to the bone.

Combine the lime juice, garlic, scallions, salt and pepper in a small bowl, and rub all over the fish including into the cavity and into the scorings.  Place the fish in a baggy and refrigerate for 20 minutes.

Remove the fish and drench in the flour.  Be sure to cover all wet surfaces of the fish to prevent liquid from falling into the hot oil and spattering.

Heat a non-stick pan, and add 2 tbs safflower oil.  You can use other oils, but safflower takes heat well and won’t smoke or stain the pan easily. With the flame at moderate to high heat, place the fish in the pan.  Cook for 7 minutes on one side, flip and cook for 7 minutes on the second side.  The fish should be golden brown and the meat should separate easily from the bone when the fish is done.

Serve with lime slices as garnish.

Nutrition

4 servings