Baked red snapper, valencia
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red snapper fillets |
| Fresh lime juice of 2 limes | ||
| 1 | tablespoon | Worcestershire sauce |
| ¼ | cup | Olive oil |
| Fresh or dry rosemary to taste | ||
| 2 | tablespoons | Olive oil |
| 1 | medium | Yellow onion; peeled and diced |
| 6 | Cloves garlic; peeled and minced | |
| 15 | ounces | Tomatoes with liquid; peeled and diced |
| 1 | tablespoon | Liquid hot sauce; (or more) |
| ½ | cup | Fresh parsley; minced |
| 1 | tablespoon | Fresh rosemary OR; minced |
| 1 | teaspoon | Dried rosemary |
| 1 | slice | Fresh ginger root; peeled, finely mince |
| 1 | tablespoon | Granulated sugar |
| To taste salt and freshly ground black pepper | ||
| 1 | teaspoon | Worcestershire sauce |
| 1 | tablespoon | Parmesan cheese; freshly grated |
Directions
MARINADE
SAUCE
If you like a lot of sauce and want to serve this with rice or pasta, double the sauce ingredients. Any firm fish can be substituted for the snapper.
To absorb excess water in fish, place fillets on paper towels and squeeze gently. Combine marinade ingredients and pour over fish in a zipper bag.
Refrigerate for an hour or so; turning occassionally.
When ready to prepare, heat 2 tablespoons of olive oil in a 10-inch frying pan over medium heat and add onion and garlic. Cook until onion is soft and translucent, about 4 minutes. Add remaining ingredients, except fish.
Cook, uncovered, over low heat until sauce is thick and smooth, about 15 minutes. Meanwhile, preheat oven to 425 degrees. Place fish fillets in a single layer in a baking dish. Pour sauce over fish and bake, uncovered, until fish flakes when pierced with fork, about 20 minutes.
Serve hot from the baking dish. Recipe by: The Basic Gourmet, modified by Candice Valencia Posted to TNT Recipes Digest by "Art Guyer" <ThePoint@...> on Mar 17, 1998