pper portions of each red snapper fillet to feel for bones. If you
o high heat. Drizzle the red snapper fillets with olive oil. Combine all
175 degrees C).
Coat red snapper fillets with paprika, salt, and pepper
f aluminum foil.
Place red snapper fillets side by side in center
n a bowl.
Place red snapper fillets on the prepared baking sheet
aute for 1 minute. Stir in tomatoes, capers, black olives, red pepper
Place snapper fillets in a baking dish which
180\u00b0C).
Place the snapper fillets in a shallow glass baking
Saute onion, garlic, and peppers in olive oil over medium heat.
Cook 6 to 8 minutes until tender.
Add tomatoes, tomato paste, bay leaf, capers, olives, wine, salt, and pepper.
Cook sauce for about 10 minutes over low to medium heat.
Add snapper fillets and cook for about 4 minutes then flip the fillets and cook for another 4 minutes.
Serve fillets over white rice and cover with sauce.
Marinate the red snapper fillets in the lime juice for at least 1 hour at room temperature.
In a large bowl, combine the vinegar, parsley, green onion, white onion and garlic.
Slowly whisk in 1/2 cup of the oil, followed by the salt, pepper, hot pepper and tomato paste.
Whisk until the ingredients are thoroughly combined.
Set aside.
alt; cook over low heat for 8-10 minutes, then pour
nd cook on low heat for 25 minutes, stirring occasionally.
nd tamarind and let stand for 10 minutes.
Strain this
Saute onion in olive oil until golden.
Add remaining ingredients (except fish) and simmer 10 minutes.
Pour sauce over snapper fillets and bake, covered, in a 350\u00b0F oven for 18 minutes.
Serve over couscous.
Rinse snapper fillets, pat dry with paper towels.
Place fillets in a large
br>Brush both sides of snapper fillets with butter mixture, reserve remaining
Stir wine, lime and jalapeno in a 12-inch skillet.
Add red snapper.
Add enough water to cover fillets.
Heat to a simmer over low heat.
Cook fillets 8 to 10 minutes or until fish flakes easily with a fork.
Remove from liquid and serve.
using your hands crush the tomatoes.
add olive oil to skillet, saute onions and garlic until softened.
add tomatoes and spices and simmer until thickened, about 10-15 minutes.
add olives, raisins, capers and simmer 10 minutes more.
preheat oven to 425.
in a glass baking dish spoon sauce over bottom.
add snapper fillets and top with remaining sauce.
bake uncovered for 20 minutes.
remove, garnish with almonds.
quares and ingredients.
Bake for 15 minutes, rotating the pan
Mix all ingredients except red snapper fillets.
In a preheated broiler, place fish on a broiler pan.
Brush or spoon a little of the five-spice mixture over fillets.
Turn and do the same to the underside.
Broil fish 6 inches from source of heat, basting with sauce occasionally during the 15 to 20 minute cooking time.
Do not turn fish.
Yield:
4 servings.