Red snapper is one of Haitians' favorite fish for its beautiful color and delicious taste. They are either boiled with parsley, hot pepper, black pepper, and shallots, stewed, fried, grilled or baked. Fresh fish usually has bright and clear eyes, shiny skin, a rich red gills, stiff and well crimped tail, vibrant and firm flesh, and should smell like clean water. The flesh is firm when your fingerprint disappears at the touch. Never buy fish that has pungent smell. Always buy fish scaled and gutted at purchase to avoid extra work.

• 4 red snapper, cleaned

• 6 limes, cut in half

• 1 large onion, sliced

• 1 scotch bonnet pepper

• 3 teaspoons salt

• 4 thyme sprigs

• 3/4 cup flour

• 1 cup vegetable oil

• 1/2 cup white vinegar

• 4 teaspoons ground spices

• 4 garlic cloves, crushed or garlic powder

• 1/2 green bell pepper

• 1/2 red bell pepper

• 4 parsley sprigs or parsley flakes

1. In a small container, soak fish with white vinegar (5-10 mins.), rinse with cold water.

2. Remove extra scales on top of fish, near the fins, scraping around tail, near the head, and take out unwanted portion inside at the base of the head.

3. Clean fish with lime halves inside and out up to the jaw, then rinse with cold water.

3. Marinate fish with lime juice, salt, ground spices, minced bell peppers, garlic, onions, thyme, parsley for at least 1 hour.

4. In large oval plate, spread flour, pat dry fish, and dip in flour.

5. In large skillet, heat up oil and fry fish until golden brown on each side.

6. With a two-prong fork, remove fish from oil, place on absorbent paper and serve with watercress, pikliz, fried plantains.

7. Use spicy sauce to make gravy in separate saucepan.

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