Juaco-Style Red Snapper Braised in Tomato Sauce
This dish can also be made with fresh yellowtail or grouper.
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Cooking tools:
- Mortar and pestle
- Baking dish
- Skillet
- Saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Serving platter
Ingredients
- 1 4-5-lb. whole red snapper, cleaned
- 8 cloves garlic, peeled
- Salt
- 1/4 cup fresh bitter orange juice or 2 tbsp. fresh lime juice and
- 2 tbsp. fresh orange juice
- 12 tbsp. olive oil
- 1 large yellow onion, peeled, halved lengthwise, and sliced crosswise
- 12 ajies dulces (Caribbean peppers) or 1 Italian frying pepper,
- stemmed, seeded, and coarsely chopped
- 1 small red bell pepper, stemmed, seeded, and sliced
- 1 bunch chives, finely chopped
- Leaves from 2 sprigs oregano, chopped
- 8 ripe plum tomatoes, cored and quartered
- Freshly ground black pepper
- 1/2 cup flour
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