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
16 small carrots, cut in chunks
6 leeks (white part only), halved
8 unpeeled orange slices
3 tablespoons tomato paste
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.
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