Hello everyone,
Seriously, I was just pasting a delicious fish recipe to send out, when I sensed this big movement outside the window. A two metre carpet python had just sprung from his home underneath our tin roof, to a tree
about a metre from the house. I don't know exactly what significance this has to do with anything, but it was so cool that I wanted to tell someone. He or she, stayed in the bush for a few moments, must have thought it was too cold, and stretched back into the space underneath the roof, slowly working its way back under the tin. Sounds kind of like
ground hog day to me. Anyhow, our daughter Johanna looked snakes up in our animal totem book, and it said they represent transmutation.
Transmutation...isn't that another word for cooking? It's gotta be a good sign either way. So to get to the point, I am sending a recipe for
a meal we had about a week ago. It was incredible. Lynne has titled it
Snapper Vera Cruz, in honour of the original place in Mexico, on the Gulf of Mexico, where they are well known for this kind of dish. In truth,
ours is a bit different, and should be called something like Snapper Goonengerry, but it just doesn't have the same ring to it. So, imagine
yourself in a colourfully painted, plaster-walled restaurant on the warm
beach with a roof of palm fronds. You can add the python looking in the
window at your discretion. One last thing, when Lynne served this dish,
she had molded the rice into a small measuring cup, which presented well on each plate. Visual appeal is always a plus.
Have a happy weekend everyone, Love and good food, the Bolands.
SNAPPER VERA CRUZ
4 portions snapper (or any firm white fish)
lemon juice
salt
pepper
4 tablespoons olive oil
1 onion, halved and sliced
2 cloves garlic, minced
1 red capsicum, thinly sliced
2 red chillis, thinly sliced (optional)
2 large tomatoes, cut in wedges
300 g SALSA PICANTE (Mild or Medium)
? cup RED CAYENNE CHILLI SAUCE
1 bay leaf
? cup sliced pitted green olives
? cup chopped Italian parsley
Rub both sides of fish with lemon juice and sprinkle with salt and pepper. In a pan over medium-high heat, cook fish in 2 tablespoons olive oil for 1 minute on each side. Lift fish out gently and place in a baking dish. Heat remaining 2 tablespoons oil and saut? onion, garlic, capsicum and chillis until tender, about 5 minutes. Add tomato wedges and cook for 1 minute. Add salsa, chilli sauce and bay leaf. Lower heat to simmer and cook for 10 minutes. Pour sauce over fish, sprinkle with olives and bake at 180 for 30 minutes or until fish is cooked and flakes easily. Sprinkle with parsley and serve with steamed rice.
Serves 4
ADVANCE PREPARATION: The fish can be prepared up to the point of baking. Cover and refrigerate up to 4 hours and bake as directed above.
VARIATION: The sauce in this dish is very versatile and would be delicious with chicken breasts, pork chops or with steak.
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