FRIED SNAPPER WITH PICKLED VEGETABLES

The combination of heavily seasoned fried fish and tangy pickled vegetables brings a layer of complexity to this dish.

FOR THE PICKLED VEGETABLES: 3 cups white vinegar

2 1/2 cups cabbage, julienned

1 cup red onion, peeled and julienned 1/4 cup shallots, peeled and julienned 2 Scotch bonnet peppers

4 thyme stems

4 whole cloves

3 tablespoons lime juice 2 tablespoons lemon juice

5 garlic cloves, peeled and minced 1 tablespoon brown sugar

In a medium mixing bowl, combine vinegar, cabbage, onion, shallots, peppers, thyme, cloves, lime juice, lemon juice, garlic and brown sugar and let rest at room temperature for 4 hours or up to 2 days.

Refrigerate unused portion.

FOR THE SNAPPER SEASONING: 1 tablespoon salt

1/2 tablespoon black pepper

1/2 tablespoon Spanish paprika

1/2 tablespoon ground coriander

1/2 tablespoon granulated garlic

1/2 tablespoon granulated onion

In a small container, mix salt, pepper, paprika, coriander, and granulated garlic and onion together with a fork until incorporated, and set aside.

FOR THE SNAPPER:

2 large snapper fillets

⅓ cup all-purpose flour 3 tablespoons vegetable oil, divided

Pat fillets dry and liberally sprinkle with snapper seasoning on all sides.

Dredge fillets in flour on both sides and shake off excess.

In a large nonstick pan over mediumhigh heat, add 1 ½ tablespoons oil, fry fillets, skin-side up, about 2-3 minutes. Add remaining 1 ½ tablespoons oil, turn skin-side down, and fry until browned and just cooked through, another 2 to 3 minutes, or until fillets register an internal temperature of 145 degrees.

Serve immediately with pickled vegetables.

Serves 2.

Per serving: 673 calories (percent of calories from fat, 35), 51 grams protein, 48 grams carbohydrates, 7 grams fiber, 24 grams total fat (3 grams saturated), 81 milligrams cholesterol, 1,613 milligrams sodium.

STYLING BY RACHEL LEVY / CHRIS HUNT FOR THE AJC