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!