Mexican Red Snapper

A great dish with rice:

Serves 4

  • 4 red snapper fillets
  • 2 tablespoons of lime juice
  • 3 tablespoons of extra virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 ripe tomatoes,peeled seeded and chopped
  • 1 bunch cilantro, chopped
  • 1 teaspoon fresh chile pepper, diced
  • 2 cloves garlic, peeled and mashed
  • Pinch of cinnamon

To peel the tomatoes after placing in boiling water for 30

Rub the fillets with lime juice, cover and refridgerate for several hours

Dry the fillets with paper towels. In a cast iron (ideally) skillet, saute the fillets briefly in olive oil on both sides. Transfer to an oiled pyrex baking dish. Add more olive oil to the skillet. Saute the onion until soft. Add teh remaining ingredients and simmer for about 30 minutes or more until most of the liquid is absorbed. Season to taste with sea salt or fish sauce. Strew the sauce over the fish and back at 350 degrees F until tender, about 25 minutes. Serve with rice.

Source:Nourishing Traditions by Sally Fallon 2001

Dan Bennett

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