Varadero Style
Red Snapper Baked
Ingredients
Red Snapper
Onion
Peppercorn Pepper
Lime
Olive Oil
Green Pepper
Garlic
Sea Salt
Bay Leaves
Parsley
Tomato Sauce
Oregano
Red Potatoes
Bijol
Suitable Drinks
Red Wine
Water
White Wine
Measurements
- One 6- pound red snapper, cleaned and scalded, with head removed
- 1/3 cup freshly squeezed lime juice
- 2 small red potatoes, peeled and thinly sliced
- 5 garlic cloves, peeled
- 2 teaspoons of salt
- 1/4 tsp of Bijol
- 1 teaspoon dry leaf oregano
- 1 cup Spanish olive oil
- 1 large onion, peeled and thinly sliced
- 1 large green bell pepper, cored, seeded and thinly sliced
- 4 bay leaves
- ΒΌ teaspoon freshly ground black pepper
- 2 tablespoons white wine vinegar
- 1 cup tomato puree
- 1 cup dry white wine
- Parsley sprigs
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
- Rinse the fish under cold running water and pat dry. Make 3 diagonal slits on each side.
- Place it in a large glass or ceramic container ( a serving platter works well( , pour the lime juice over it, and set it aside.
- In a small saucepan, cover the potato slices with water and bring to a boils, Reduce the heat and cook until barely tender, about 3 minutes. Drain and set aside.
- While the potatoes are cooking mash the garlic, salt and oregano into a paste. ( A mortar and paste works best, but you may mice the garlic finely or put through a garlic press and mash the seasonings in with a fork.)
- Rub the garlic paste into the cavity of the fish.
- Preheat the oven to 350 degrees.
- Druse 2 tablespoons of the olive oil into a glass of ceramic baking dish that is large enough to hold the fish.
- Cover the bottom of the dish with potato slices.
- Layer on half the onion slices and half the green pepper strips.
- Crush 2 of the bay leaves and sprinkle over the vegetable.
- Drizzle on 2 more tablespoons of olive oils and ass half of the black pepper
