1. Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper. 2. Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter. 3. Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes. 4. Add vinegar to pan and cook until evaporated. Season with salt and pepper. 5. Pour vegetables over fish. 6. Serve with lime wedges to squeeze over. ---------------------------------------------------------------------------
Nutrition
Ingredients
