Red Snapper Curaçao Style

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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