Red Hot Snapper
Tina BrooksShare
Ingredients:
2 Tablespoons extra-virgin oil
2 bell peppers, chopped
3 Large garlic cloves, finely chopped
1 Medium-size onion, chopped
1 Tablespoon Hurricane Mash
1 Pound red snapper fillets, cut into 1-inch pieces
Tellicherry Black Pepper Sauce
Directions:
In a large skillet, heat the olive oil over medium heat with the green pepper, garlic, and onion and cook until soft, about 10 minutes, stirring frequently. Add the Hurricane Mash and stir. Add the fish, tossing so it is well covered with the vegetables. Cover, reduce the heat to medium, and cook 5 minutes. Stir again, and cook until the fish is firm but not breaking apart, about another 5 minutes. Drizzle with Tellicherry Black Pepper Sauce and serve immediately with boiled potatoes or rice and steamed vegetables.
2 Tablespoons extra-virgin oil
2 bell peppers, chopped
3 Large garlic cloves, finely chopped
1 Medium-size onion, chopped
1 Tablespoon Hurricane Mash
1 Pound red snapper fillets, cut into 1-inch pieces
Tellicherry Black Pepper Sauce
Directions:
In a large skillet, heat the olive oil over medium heat with the green pepper, garlic, and onion and cook until soft, about 10 minutes, stirring frequently. Add the Hurricane Mash and stir. Add the fish, tossing so it is well covered with the vegetables. Cover, reduce the heat to medium, and cook 5 minutes. Stir again, and cook until the fish is firm but not breaking apart, about another 5 minutes. Drizzle with Tellicherry Black Pepper Sauce and serve immediately with boiled potatoes or rice and steamed vegetables.