Serves 6

Red snapper has a unique flavor of its own. The tartness of the vinegar and the sweetness of the peppers create a perfect melody.

¼ cup all-purpose flour

1 tablespoon curry powder

Fresh-cracked black pepper, to taste

1 red pepper

1 green pepper

3 sprigs cilantro, leaves only

1½ pounds red snapper

1 tablespoon cider vinegar

1 tablespoon olive oil

• Mix together the flour, curry powder, and black pepper. Stem, seed, and finely slice the red and green peppers. Chop the cilantro.

• Dust the snapper with the flour mixture. Heat the oil to medium-high temperature in a large sauté pan; cook the snapper on each side for approximately 5 minutes. Add the peppers and vinegar; let reduce by half. (The cooking liquid will reduce into a nice thickened sauce.) Serve with the cooking liquid and sprinkle with cilantro.

Curry Powder

Since curry powder is a blend of several spices and herbs, the flavor varies quite a bit. Use your favorite Caribbean or Indian curry powder, or venture to make your own mixture.