«All
Passover Recipes
Curacao Fried Red Snapper (Pareve)
Source: "Celebrating Passover
with dishes of Curacao," Ethel Hofman and Myra Chanin.
INGREDIENTS
Juice of 3 limes
2 finely chopped scallions
1 teaspoon minced garlic
teaspoon salt
2 pounds red snapper fillets
2 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
Makes 8 to 10 appetizer
servings.
PREPARATION
1. 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.
2. 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.
3. 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.
