Fish: Curacao Fried Red Snapper - pareve

Posted by : Karen Selwyn

Here's another Passover option from RECIPES FROM THE JEWISH KITCHENS OF
CURACAO. Like all the recipes in the article, it is missing quantity
information for several ingredients. Happily for this recipe, the
missing information represents a very minor problem.

I would finesse the problem with the missing salt by omitting salt from
the marinade. Actually, I think leaving out the salt is advantageous
since salt will make the fish weep moisture during the marinating step.
If you want salt for flavoring, you can add salt to the sauce. 

The missing matzo meal information is insignificant since you are only
using the matzo meal to dredge the fish fillets before sauteeing them.
Just pour a large enough amount of matzo meal to coat the fish pieces in
a pie plate, regardless of precise quantity.

Karen Selwyn

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Curacao Fried Red Snapper (Piska Hasa)

Juice of 3 limes
2 finely chopped scallions
1 teaspoon minced garlic
? teaspoon salt 
2 pounds red snapper fillets
? cup matzo meal
Oil for frying
1 medium onion, chopped
1 large red or orange bell pepper, cut in 1/2-inch dice
3 plum tomatoes, coarsely chopped
2 tablespoons chopped cilantro
2 tablespoons ketchup
2 to 3 tablespoons water

In a shallow non-metal dish, combine lime juice, scallions, garlic and
salt. Cut red snapper into appetizer serving pieces (2 to 3 ounces
each). Add to lime-juice marinade, turning to coat. Refrigerate for 15
minutes. Remove snapper from marinade and toss in matzo meal to coat
both sides.

Pour inch oil into a large nonstick skillet and heat over medium high
heat. Fry snapper two to three minutes on each side until crisp and
cooked through (flakes are opaque when separated with point of a knife.)
Drain on paper towels and transfer to a serving dish. Keep warm.

Add onion to the drippings in the skillet. Cook over medium heat until
softened, about five minutes. Stir in bell pepper, tomatoes and cilantro
and cook until crisp-tender, two to three minutes longer. Add ketchup
and enough water to make a thick sauce. Spoon over fried snapper. 

Makes 8 to 10 appetizer servings.

Source: "Celebrating Passover with dishes of Curacao"
         Ethel Hofman and Myra Chanin
         PHILADELPHIA INQUIRER (on-line edition), 3/25/99

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