Prep 20 mins
Cook 0 mins
Perhaps the most widely known island dish, Red Snapper Curaçao Style is usually served with funchi and fried plantains. One cook insists the menu be varied by replacing funchi with carrot rice. Look for my Funchi (Corn-Meal Mush).
- 2 lbs fillet red snapper
- 1⁄2 cup lime juice
- 2 -3 scallions, finely chopped
- 1 garlic clove, minced
- 3 -4 tablespoons butter
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 2 garlic cloves, crushed
- 2 large tomatoes or 6 plum tomatoes, peeled and chopped
- 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.