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CATEGORY CUISINE TAG YIELD
Grains, Seafood, Meats Caribbean Caribbean, Light 1 Servings

INGREDIENTS

2 500 g red snappers, gills
and scales
removed
2 T Caribbean light fish spice
8 Bay leaves
100 g Unsalted butter
1 Olive oil
1 T Olive oil
2 Onions, chopped
1 Red pepper, chopped
1 Chilli pepper, chopped
optional
1 T Flour
1 400 g tin tomatoes
1 Sprig thyme, optional
150 Chicken stock
50 g Butter
Salt and pepper

INSTRUCTIONS

Make sure that your fish is dry and season with salt and pepper. Rub
on the Caribbean light fish spice and marinate for 20 minutes in the
fridge.  Make small incisions into the skin of the fish and push a bay
leaf  into it, approximately 5 on each side of the fish, well spaced,
and  arrange the fish on a baking tray.  Melt the butter and pour over
the fish then bake in a preheated oven  at 200C for approximately 20
minutes.  During this time prepare the sauce. Fry the onions in 1/2 oil
1/2  butter till soft. Add the red pepper and chilli and fry for a
further  3 minutes.  Dust with the flour and stir in well. Add the
chicken stock, tomato  and thyme, salt and pepper.  Simmer till all the
ingredients are very soft and add the butter and  stir in. liquidize
and pass through a fine sieve. Remove the fish  from the oven and serve
with the sauce.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1373
Calories From Fat: 1197
Total Fat: 136.1g
Cholesterol: 322.5mg
Sodium: 33.5mg
Potassium: 724.4mg
Carbohydrates: 39.3g
Fiber: 8.2g
Sugar: 16.6g
Protein: 6.4g


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