After the usual travail of international travel, I am in Jamaica or a few weeks. Had a nice dinner of rainbow parrot fish and snapper - cooked with country (scotch bonnet) pepper, onions, allspice and vinegar. This a classic Jamaican dish, prepared by scaling the fish and frying whole in oil (usually coconut oil) until crisp. The fish and oil is then removed and the vinegar, sliced peppers, sliced onions and allspice grains are added to the pan to deglaze and meld the falvors. The pan sauce is then poured over the fish and it is chilled and served cold. Usually served with roast breadfruit or roasted white yam. Amazing!
James Lee Mansell, RIP
5 days ago