Red Snapper A I'Orange Recipe
Ingredients
| 1 red snapper (5 1/2 to 6 pounds) | ||
| Salt and cayenne or red pepper to taste | ||
| Juices of 1 lime and 1 orange | ||
| Court Bouillon for Fish and Shellfish | ||
| Bouquet garni | ||
| 16 potato balls | ||
| Carrots | 16 Small, cut in to chunks | |
| 6 leeks (white part only), halved | ||
| 8 unpeeled orange slices | ||
| Tomato Paste | 3 Tablespoon | |
| Saffron Rice | ||
Directions
Season red snapper with salt, cayenne, and juices; allow to marinate 30 minutes.
Pour court bouillon into a fish steamer.
Place the fish in steamer along with bouquet garni, vegetables, and orange slices.
Simmer uncovered on top of the range or bake at 450° F 20 minutes.
Transfer fish carefully to a heated platter.
Arrange the vegetables around it.
Garnish with orange slices.
Measure 2 cups fish broth and blend with tomato paste; pour over vegetables.
Serve with the rice.
Pour court bouillon into a fish steamer.
Place the fish in steamer along with bouquet garni, vegetables, and orange slices.
Simmer uncovered on top of the range or bake at 450° F 20 minutes.
Transfer fish carefully to a heated platter.
Arrange the vegetables around it.
Garnish with orange slices.
Measure 2 cups fish broth and blend with tomato paste; pour over vegetables.
Serve with the rice.
Chef
