Baked Caribbean Red Snapper
Ingredients
5- 6 lb whole red snapper, cleaned and scaled | ||
1/2 cup fresh lime juice | ||
kosher salt and black pepper to taste | ||
1/2 cup olive oil | ||
1 large onion, thinly sliced | ||
1 tbs fresh thyme | ||
1 tbs dried oregano | ||
1 bay leaf, crumbled | ||
1 medium onion, finely minced | ||
1 red or green habanero pepper, seeded and chopped | ||
1 tbs fresh parsley, chopped | ||
fish stock | ||
1/2 cup yellow and red bell pepper for garnish |
This is a typical preparation of red snapper Caribbean style. It is seasoned with lime juice, thyme, oregano, garlic and hot pepper.
- Clean and scale the fish, then remove the head.
- Remove the gills from the head and discard. Reserve the head for the fish stock.
- Mix the lime juice with salt and pepper to taste and rub into the fish, inside and out. Set aside.
- Pour 6 tbs of olive oil into a baking dish large enough to hold the fish.
- Arrange the sliced onion on the bottom of the dish and sprinkle with thyme, oregano and bay leaf, then season with salt and pepper.
- Drain the fish and pour the marinade over the onions together with 1 cup of fish stock.
- Place the fish in the baking dish and make the following dressing.
- Heat the remaining 2 tbs of oil in a frying pan and saute the chopped onion and garlic until the onion is tender but not browned.
- Add the hot pepper, and parsley and the remaining 1/2 cup fish stock.
- Bake, uncovered, in a preheated 400 degree oven for 40-45 minutes.
- To make the FISH STOCK; put the fish head int a saucepan with 1 and 1/2 cups of water and 1 and 1/2 cups of white wine.
- Add a small onion, coarsely chopped and some parsley stalks and simmer uncovered for about 30 minutes or until the liquid has reduced by half.
- Strain and season to taste with a little salt.
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