Ariel Jourdain, from Consulate Health Care’s corporate office, shared her delicious family recipe. The Baked Snapper is a perfect main course for a festive holiday meal.
Ingredients:
• 1 two-pound Red Snapper fish
• 1 large onion
• 2 large ripe tomatoes
• 1/2 cup of tomato sauce (pasta style)
• 1 Red Bell pepper and 1 green bell pepper
• 1 and 1/2 cup of Extra Virgin Olive Oil
• 2 Tablespoon of white wine vinegar
• Minced garlic to taste
• 1 sprig of fresh parsley
• 2 fresh limes
• Salt, black pepper, and seafood seasonings
Fish Preparation:
1. Clean the fish thoroughly (remove scales, guts etc.)
2. Slice the sides of the fish to allow for the marinade to properly season it.
3. Pour salt generously all over the fish (don’t worry it will be washed off).
4. Cover the salted fish and allow it to sit in the refrigerator for about an hour.
5. After an hour, thoroughly rinse the fish under cold water to remove all the salt.
6. Season the fish with seafood seasoning, black pepper, a sliced onion, minced garlic, 1/2 cup of olive oil, sliced red and green bell peppers, cut tomatoes, tomato sauce, white wine vinegar and allow it to rest in the marinade for about 45 minutes (at least).
Preparation:
1. Preheat the oven to 400 degrees
2. Line a baking tray with aluminum foil and spray non-stick spray over the foil.
3. Lay the sliced onion and bell peppers that are in the marinade on the foil.
4. Lay the fish on the vegetable bed, sprinkle some olive oil on top and place it in the oven.
5. Allow the fish to cook for about 35 minutes and baste it with its sauce while it’s cooking.
6. When cooked, set the fish aside and in a sauce pan add 1 cup of olive oil and put it on the stove.
7. Add to the oil a sliced onion, the tomatoes and sauce from the marinade and all the ingredients that were cooked with the fish and allow the sauce to cooked until the onion is fairly tender (not totally cooked).
8. On a serving dish, pour the sauce, place the fish in the center and add the fresh parsley for decoration.
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CHC