4 Whole red snapper; cleaned
2 Limes; juice of
4 cl Garlic; crushed
1 ts Dried oregano (5 ml)
1/2 ts Salt
Bottled capers; drained, to
-garnish
Lime wedges; to serve
MMMMM---------------------------SAUCE--------------------------------
1/2 c Olive oil (120 ml)
2 Bay leaves
2 cl Garlic; sliced
4 Fresh jalapeno chillies;
-seeded and cut in strips
1 Onion; thinly sliced
8 Fresh tomatoes
1/2 c Pickled jalapeno chili
-slices (75 g)
1 tb Soft dark brown sugar
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1 1/4 c Green olives stuffed with
-pimiento (150 g)
Preheat the oven to 180°C / 350°F. Rinse the fish inside and out,
then pat dry with paper towels. Place in a large roasting tin in a
single layer.
Mix the lime juice, garlic, oregano, and salt in a small bowl. Pour
the mixture over the fish. Bake for about 30 minutes, or until the
flesh flakes easily when tested with the tip of a sharp knife.
Meanwhile, make the sauce. Heat the olive oil in a saucepan, add the
bay leaves, garlic and chili strips; fry over a low heat for 3 to 4
minutes.
Add the onion slices to the oil in the saucepan and cook for 3 to 4
min more, until all the onion is softened and translucent.
Cut a cross in the base of each tomato. Place them in a heatproof
bowl and pour over boiling water to cover. After 3 minutes, lift the
tomatoes out on a slotted spoon and plunge them into a bowl of cold
water. Drain. The skins will have begun to peel back from the crosses.
Skin the tomatoes completely, then cut them in half and squeeze out
the seeds. Chop the flesh finely and add it to the onion mixture.
Cook for 3 to 4 minutes, until the tomato is starting to soften.
Add the pickled jalapenos, brown sugar, ground cloves, and cinnamon
to the sauce. Cook for another 10 minutes, stirring frequently, then
stir the olives into the sauce and pour a little over each fish.
Garnish with the capers and serve with lime wedges. A rice dish would
make a good accompaniment.
Recipe by The food and cooking of Mexico by Jane Milton, 2011
