RED SNAPPER WITH ROUGAIL SAUCE

Red Snapper With Rougail Sauce image

Provided by WicklewoodWench

Categories African

Time 30m

Yield 1 serving(s)

Number Of Ingredients 11

1 nice portion of fresh fish
sunflower oil
salt, pepper, fresh grated ginger
1 glass white wine (or half water, half wine)
fresh tomato, pure ed
1 large onion, finely chopped
3 garlic cloves
finely grated fresh ginger
chopped cilantro and parsley
salt, pepper, chili pepper
sunflower oil

Steps:

Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
Pour the fresh tomato purée over the spice mixture.
Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
Season the snapper fillet with salt, pepper and grated ginger.
Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
Finish the sauce by adding the fresh herbs just before serving over the fish.

Nutrition Facts : Calories 193.9, Fat 0.2, SaturatedFat 0.1, Sodium 14.9, Carbohydrate 20.8, Fiber 2.7, Sugar 7.9, Protein 2.3