| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Meats | Caribbean | Caribbean, Light | 1 | servings |
INGREDIENTS
| 2 | 500 g red snappers; gills and scales | |
| ; removed | ||
| 2 | tb | Caribbean light fish spice |
| 8 | Bay leaves | |
| 100 | g | Unsalted butter |
| 1 | dl | Olive oil |
| 1 | tb | Olive oil |
| 2 | Onions; chopped | |
| 1 | Red pepper; chopped | |
| 1 | Chilli pepper; chopped (optional) | |
| 1 | tb | Flour |
| 1 | 400 g tin tomatoes | |
| 1 | Sprig thyme; (optional) | |
| 150 | ml | Chicken stock |
| 50 | g | Butter |
| Salt and pepper |
INSTRUCTIONS
SALAMAGUNDY SAUCE 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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