Whole Snapper with Stewed Vegetables

Ingredients

• 1 lemon, for juice
• 1-inch piece fresh ginger
• 1 teaspoon fresh thyme
• 6 cloves garlic, divided
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 2 whole red snapper (about 2 lb)
• 1 large yellow onion
• 1 large red bell pepper
• 1 medium tomato
• 2 green onions
• 1 medium carrot
• 1 small chayote squash
• 1 cup baby potatoes
• 2 tablespoons canola oil
• 1 teaspoon paprika
• ½ teaspoon ground allspice
• 2 cups seafood (or chicken) stock
• 1 chicken bouillon cube
• 1 whole Scotch bonnet (or habanero) pepper
• 2 tablespoons unsalted butter

Steps

1. Juice lemon (2 tablespoons). Peel ginger; chop ginger (1 teaspoon), thyme, and garlic (3 teaspoons) finely. Whisk in small bowl: lemon juice, thyme, ginger, salt, pepper, and 1 teaspoon garlic.
2. Remove scales and gills from fish and clean (if needed). Pat dry with paper towels and place in shallow dish. Rub fish all over with lemon mixture (wash hands). Cover and chill 30 minutes (or overnight) to marinate.
3. Meanwhile, slice yellow onion and bell pepper thinly. Remove seeds from tomato, then chop tomato and green onions coarsely. Peel carrot, then cut carrot, chayote, and potatoes into 1/2-inch-thick slices.
4. Preheat large sauté pan on medium-high 2–3 minutes. Add oil to pan, then stir in yellow onions, bell peppers, paprika, allspice, and remaining 2 teaspoons garlic; cook 2 minutes, stirring occasionally. Stir in carrots, chayote, and potatoes and cook 5 minutes. Stir in stock and bouillon cube and bring to a boil.
5. Reduce heat to medium, stir in tomatoes, green onions, and Scotch bonnet pepper and simmer 5 minutes. Nestle fish into vegetable mixture, spoon some broth from pan over fish, and cover. Simmer 8–10 minutes or until fish is opaque and flakes easily. Melt butter and pour over fish. Serve fish with vegetables and cooking liquid, accompanied by rice or crackers, if desired. Note: Always check fish for bones and cook to an internal temperature of 145°F.