Cayman-Style Snapper Stew |
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Prep Time: 25 Minutes Cook Time: 18 Minutes |
Ready In: 43 Minutes Servings: 4 |
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This is a traditional island recipe and comes from Chef Tell's Grand Old House in the Cayman Islands. It is from a September 1988 issue of Bon Appetit in the Bon Voyage section that featured recipes from around the Cayman Islands. Ingredients:
3 tablespoons olive oil |
2 medium garlic cloves, sliced |
1 lb red snapper fillet |
salt & freshly ground black pepper |
4 medium tomatoes, peeled, seeded and diced (use only good quality tomatoes) |
1 small onion, sliced |
1/2 green bell pepper, sliced |
1 red bell pepper, sliced |
3 tablespoons fresh lime juice |
freshly cooked rice |
Directions:
1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon oil in large flameproof baking dish over medium heat.
3. Add garlic and cook until beginning to color, stirring occasionally, about 3 minutes.
4. Arrange fish over garlic and sprinkle lightly with salt and pepper.
5. Top with tomatoes, onions, and bell peppers.
6. Drizzle lime juice and remaining 2 tablespoons oil over, cover with foil and bake until fish is opaque, about 15 minutes.
7. Serve immediately with rice.
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