RED SNAPPER CURAçAO STYLE

Red Snapper Curaçao Style image

Provided by Chef Cristobal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fillet red snapper
1/2 cup lime juice
2 -3 scallions, finely chopped
1 garlic clove, minced
3 -4 tablespoons butter
flour
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, crushed
2 large tomatoes or 6 plum tomatoes, peeled and chopped
salt
pepper

Steps:

Prepare for frying the red snapper.
Make a marinade with the lime juice, scallions, clove of garlic and salt and pepper.
Rub the fish with the marinade and set it aside for at least one hour.
Melt in a heavy skillet the butter.
Cut the fillets in serving pieces and coat them with flour.
When the skillet is very hot, fry the fish quickly until it is nicely browned and crisp.
Place in a baking dish and keep it warm in the oven.
IN the fish drippings sauté until the onion is transparent the onion, green pepper and cloves of garlic.
Add and simmer about twenty minutes the tomatoes and add the salt and pepper.
The Creole sauce should be rich and thick.
Just before serving place the red snapper pieces in the sauce and heat them thoroughly.
To make carrot rice, sauté lightly in butter one minced onion and a grated carrot. Stir them into simmering rice when the water is almost absorbed.
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