Polynesian Style Snapper


  • 1 1/2 cup rice vinegar

  • 1/3 cup dark brown sugar, firmly packed

  • 2 teaspoons kosher salt

  • 1/4 cup ketchup

  • 3 tablespoons fresh garlic, finely chopped

  • 1 tablespoon Thai peppers, finely chopped

  • 3 cups sweet onions, thinly sliced

  • 2 cups sweet peppers, thinly sliced

  • 2 cups fresh pineapple, cubed

  • 2 lbs snapper fillets or 4 lb whole fish, cleaned


  • In large non reactive saucepan bring to a simmer vinegar, sugar, salt. Simmer for about 5 minutes, add ketchup, continue simmering 3 to 4 minutes. While vinegar mixture is cooking, saute in vegetable oil garlic, thai peppers, onions, and sweet peppers in fry pan. Cook about 5 minutes. Add veggies  to vinegar mixture along with pineapple, bring to a boil reduce heat and simmer 2 to 3 minutes.

  • For a whole fish, score the sides to the bone and work some sauce into the cuts. Add some of the veggies to the inside. Cook this fish in a preheated 450 degree oven for oven for about 18 to 20 minutes. Remove from oven and cover with the rest of the sauce.

  • For fillets, preheat oven to 425 degrees. Bast fillets with sauce and cook for 8 minutes. Turn oven to broil and move fillets close to broiler for 2 to 3 minutes to brown. Remove from oven and cover with remaining sauce, Serve with Coconut Mango Jasmine Rice.

  • Serves 4 people. Enjoy!