Curacao Style Snapper
|Red snapper fillets||2 Pound|
|Roma tomatoes||4 Medium, peeled|
|Lime juice||1⁄2 Cup (8 tbs)|
|Garlic cloves||4 Medium|
|Bell pepper||1⁄2 Medium|
|Yellow onion/Brown onion||1 Large|
|Habanero pepper||1 Medium (to taste)|
|Salt||4 Teaspoon (to taste)|
|Pepper||1 Teaspoon (to taste)|
|Olive oil||2 Tablespoon (for frying)|
|Butter||2 Tablespoon (for frying)|
|Flour||1 Cup (16 tbs) (for dredging the fish)|
1. Cut snapper into half or serving size pieces.
2. To make the marinade mixture, in a measuring cup, add 1/2 cup freshly squeezed lime juice , minced garlic and chopped half of a habanera pepper.
3. On the fish, sprinkle crushed black pepper and pour lime juice mixture and mix.
4. Let it sit for about 1 hour or 2 hours if time permits.
5. Chop the vegetables - half of a red bell pepper, yellow onion into thin slices, a little bit of habanera pepper, garlic clove and scallions.
6. Boil tomatoes, peel them, seed them if desired and chop them roughly.
7. Dredge fish in flour and fry in a mixture of hot olive oil and butter until nicely brown and crisp.
8. Remove the fish and let the pan to cool.
9. Add the extra marinade to deglaze the pan scraping away any bits sticking onto the bottom of the pan with a wire whisk.
10. Heat the skillet, add the cut vegetables, season with a little salt and pepper to taste and cook for about 12 minutes.
11. Line a baking pan with foil, place the fried fish, spread the sauce over it and heat in the oven for about 10 minutes.
12. Serve the fish spreading the sauce around on a plate.
Calories 596 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 5.6 g28%
Trans Fat 0 g
Cholesterol 100.1 mg33.4%
Sodium 2202.8 mg91.8%
Total Carbohydrates 54 g17.8%
Dietary Fiber 6 g24%
Sugars 9.3 g
Protein 56 g112.6%
Vitamin A 37.1% Vitamin C 69.5%
Calcium 9.4% Iron 11.7%
*Based on a 2000 Calorie diet