Fried Snapper With Creole Sauce
Best enjoyed using local snapper, this bright dish represents the protein part of fish and fungi, a classic duo on dinner tables in the Virgin Islands. The fish is topped with plenty of thyme-laced, tomato-based Creole sauce and is typically served over a bed of fungi, the classic Virgin Islands side dish of buttery cooked cornmeal with sliced, boiled okra. Michael Anthony Watson and Judy Watson, husband-and-wife owners of Petite Pump Room in St. Thomas, traditionally use whole fried snapper for this recipe, but you can use fish fillets. For authenticity, serve them with plenty of hot sauce on the side for a little extra heat. Korsha Wilson
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