Red Snapper with Peppers and Vinegar
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.
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.