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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables American African, Ceideburg 2, Seafood 4 Servings

INGREDIENTS

1 Whole red snapper or
similar fish 2 to 4
pounds gutted and split
With the head on
1 Lime
1 t Salt
1 t Freshly ground pepper
8 Garlic cloves, minced
2 T White wine vinegar
1 Fresh hot pepper, minced
2 Onions, thinly sliced
1 Green pepper, thinly sliced
1 lb Shrimp
1 Fish head
3 c Water
1 Stalk celery
2 T Vegetable oil
1 c Flour
1 Bay leaf
1/2 t Thyme

INSTRUCTIONS

Here's one that I though you might like as it's African in origin.
Looks pretty tasty to me!  Although it calls the fish "steamed" it
would probably be more accurate to call it braised.  Wash the fish with
the juice of the lime.  Rinse, drain and pat dry.  Cut 3 or 4 diagonal
gashes in each side of the fish, cutting forward  toward the head.
Make a mixture of the salt, pepper, 2 cloves of the garlic, the
vinegar and a little of the minced hot pepper.  Grind to a paste. Rub
the gashes and the inside surfaces of the fish with the paste. Place
the fish in a flat glass baking dish and cover with the onions
(reserving a few), the green pepper and the remaining garlic and hot
pepper.  Marinate for one hour.  Meanwhile, shell the shrimp, reserving
the shells.  Coarsely chop the  shrimp and set aside.  Place the shells
and the extra fish head in a  large saucepan with the water, reserved
onion and celery.  Simmer for  15 minutes.  Heat the oil in a large
cast-iron skillet.  Shake the marinade off  the fish and dredge the
fish in flour.  Fry quickly, for 3 to 4  minutes on each side, until
golden brown but not done.  Lower the  heat and add the marinade
vegetables.  Pour in 2 cups of the  fish-shrimp stock.  Add the bay
leaf, thyme and a little more salt  and pepper.  Cover and simmer
gently for 15 to 20 minutes.  Remove  the fish and vegetables with a
slotted spoon to a serving dish.  Set  aside and keep warm.  Add 2
tablespoons flour to the skillet and stir.  Cook slowly,  scraping the
bottom of the skillet, until the gravy starts to  thicken. Strain the
gravy and return it to the now clean skillet. Add  the shrimp and cook
until they turn pink and the gravy is thick.  Serve the shrimp gravy
over the fish.  Serves 4 to 6.  From the "Family of the Spirit
Cookbook:  Recipes and Remembrances  from African-American Kitchens,"
by John Pinderhughes (Simon and  Schuster. 1990).  The author
recommends that if you can't get another fish head,  decapitate the
fish and use it to make the stock.  Snapper is called  for but he says
that Hawaiian relatives of snapper ++onaga, opakapaka  or ta'ape can be
substituted as can Pacific rockfish.  Posted by Stephen Ceideburg;
January 23 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 298
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 142.9mg
Sodium: 1242.4mg
Potassium: 357.2mg
Carbohydrates: 34.9g
Fiber: 2.7g
Sugar: 3.3g
Protein: 20g


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