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Snapper in Vinegar Sauce
To keep the fish moist before serving, wrap it in tin foil before placing it in the oven this way it will stay moist for 30 - 60minutes
Ingredients
4 snapper fillets or other firm white fish (170 gms each)
salt and freshly ground black pepper
2 cups white flour, for dredging
2 tablespoon olive oil plus ¼ cup olive oil
1 small red onion, sliced
2 green peppers, seeded and cut into strips
2 red peppers, seeded and cut into strips
1 teaspoon chopped fresh oregano
¼ cup rice vinegar
oregano sprigs to garnish
Preparation Method
Preheat the oven to 150ºC
Check the snapper fillets for any unwanted scales
Season with salt and pepper then dredge in the flour, shaking to remove any excess
Heat two tablespoons of oil in a frying pan over a medium temperature and sauté the fish for about three minutes on each side or until lightly browned
Transfer the cooked fish to a serving dish and keep warm in the oven
Heat the ¼ Cup oil in a medium saucepan, add the onion and pepper strips and cook over a low heat until the vegetables are soft and lightly browned
Stir in the oregano and vinegar
Heat through for one minute and taste for seasoning
Serve the snapper on a bed of peppers and onions garnished with oregano sprigs.
Makes 4 cups
Recipe by Garth Hokianga
