Caribbean Style Whole Fish (Carnival)

2-3 lbs of any whole fish (tilapia, porgy, snapper, etc.)

2 tsp ground allspice

1/4 tsp ground cinnamon

1/8 cup brown sugar

1/2 tsp ground cumin

1/2 tsp ground ginger (or 1 inch piece freshly grated ginger)

1/2 habanero pepper, seeds removed (optional)

2 cloves of garlic

1/2 tsp black pepper

1 tsp salt

vegetable oil

1/4 cup flour

1 lemon, sliced

fresh thyme

1 large tomato

1 red bell pepper

1 medium onion

1⁄2 of a small cabbage, sliced thinly

1 carrot, sliced

1⁄2 of a mango or 1⁄4 of a pineapple, thinly sliced (optional)

1⁄2 of a red bell pepper, thinly sliced

1⁄2 habanero pepper, seeds removed (optional)

1 tbsp apple cider vinegar

1 tbsp honey

1 tsp salt

1⁄2 tsp crushed red pepper flakes

Heat a large cast iron pan over medium heat, add oil to the pan until it is about 1⁄2 inch deep (oil should be about 350 degrees). Note: you won’t fully submerge the fish in oil. Instead, it will be flipped halfway through cooking.

Rinse the fish under cold water, make sure to remove any remaining scales. Split the fish down the middle to create a cavity between the filets.

Mix together the allspice, cinnamon, sugar, cumin, ginger, habanero pepper, garlic, black pepper, salt, and vegetable oil into a food processor and blend to combine.

Use a brush to thoroughly coat the entire fish with the blended spice mixture inside and out.

Place the flour on a plate and coat the outside of the fish in the flour.

Stuff the inside of the fish with 5-6 lemon slices and a healthy portion of fresh thyme.

Place the fish into the oil and cook on one side for roughly 7-10 minutes, or until golden brown.

Flip the fish and continue cooking for an additional 7-10 minutes on the other side.

Remove the fish from the pan and set onto paper towels to dry.

Add the chopped tomatoes, red pepper and onions and saute for 2-3 minutes, just enough to get them to pick up the leftover spices from the pan.

Serve the fish surrounded by the cooked vegetables, squeeze lemon over top if desired.

Combine the cabbage, carrot, mango, red bell pepper and habanero pepper (optional) into a large bowl.

Whisk together the honey, vinegar, and salt and pour the mixture over the vegetables.

Cover bowl and marinate for at least one hour in the refrigerator.