This journey of Pescetarianism for me can be a bit challenging at times. For one, I’ve had days of serious cravings for meats other than fish lately. Furthermore, I find myself running out of recipes, creativity, or even ideas involving dishes only consisting fish, vegetables, and fruits. Many times I’m left with repeating the same dish from the night before over and over again. Honestly, I’ve had to be really creative with my dinners lately. Nonetheless, despite these minūte challenges of preparing my Pesco-Veggie dinners, I’m for certain and determined that I’ll stick with my dietary plan…okay, okay…who am I kidding? Maybe I’ll commit to it as long as I can. Boy-oh-boy, on a side note, please keep me in your thoughts as I continue on this dietary path. Some days are more challenging than others, which is besides the point I’m trying to make. In the meantime, I wanted to share with you one of my personal favorite dish I once cooked for my mother when she visited me last year.
Here we go!
Yellow Snapper and Carrots
Ingredients:
2 whole yellow snapper (sizes of fish may vary), Parsley, White Vinegar, Seasoning salts of your choice, Pepper, Garlic, Green Onions, White Onions, Yellow, green, and red bell peppers, 1 Lime or 1 Lemon, & whole Carrots.
Recipe:
Fish: (This directions for this dish is prepared the way Haitians would typically cook fish.)
1. Prep fish (be sure to ask the butcher to scale, slice, and gut the fish prior to, otherwise, you’ll have to do it yourself)
2. Once the fish is cleaned and scaled, take a fresh lime or lemon and slice it in half. Using both halves of the lime or lemon, squeeze the juices onto the entire fish. Be sure to work your way inside the fish as well. (This is a method used to clean the fish mand remove the fishy odor before cooking.)
3. After liming your fish, rinse it off with lukewarm water.
4. Prepping the (Epis) seasoning. Gather the peeled garlic cloves, chopped green onions, 4-5 teaspoons of white vinegar, parsley, and white onions into a blender. Blend everything together until liquified. It’s okay if it’s a little lumpy.
5. Pour the Epis on the fish (both sides). Pour it on the inside of the fish as well.
6. Next, thinly slice your bell peppers.
7. Take a pinch of seasoning salt and dash onto the fish.
8. Bring the oven to bake on 400• degrees F. (For an alternative you can grill your fish by placing it inside aluminum foil folding it into a pouch. Place the aluminum pouch on the grill for 20 minutes or longer until fully cooked)
8. Place your fish in the cooking pan. Place the bell peppers on top of the fish covering it.
9. Put fish in the oven. Allow to cook for 45 minutes. If after 45 minutes it isn’t ready you can add an additional 10 minutes to cooking time. (Be sure to check the inside of the fish to determine if it’s fully cooked.)
10. Once the fish is fully cooked, turn stove off and allow it to sit for a few minutes before serving.
11. Now it’s ready to be served with your side of carrots.
Carrots:
1. Using a pot, boil your water on high temperature
2. Peel/Skin your carrots using a peeler.
3.. Cut your carrots into halves
3. Place carrots into boiling water (leave uncovered) for 15 minutes
4. Add a small pinch of salt for flavoring
5. After 15 minutes, drain your carrots and then serve with your fish
