Red Snapper With Rougail Sauce Recipe

Name: Red Snapper With Rougail Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 nice portion of fresh fish; sunflower oil; salt, pepper, fresh grated ginger; sauce; 1 glass white wine (or half water, half wine); fresh tomato, pure ed; 1 large onion, finely chopped; 3 garlic cloves; finely grated fresh ginger; Fresh herbs; chopped cilantro and parsley; salt, pepper, chili pepper; sunflower oil

Servings: persons

1 nice portion of fresh fish
sunflower oil
salt, pepper, fresh grated ginger
sauce
1 glass white wine (or half water, half wine)
fresh tomato, pure ed
1 large onion, finely chopped
3 garlic cloves
finely grated fresh ginger
Fresh herbs
chopped cilantro and parsley
salt, pepper, chili pepper
sunflower oil

1
Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
2
Pour the fresh tomato puree over the spice mixture.
3
Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
4
Season the snapper fillet with salt, pepper and grated ginger.
5
Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
6
Finish the sauce by adding the fresh herbs just before serving over the fish.

122

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 nice portion of fresh fish, sunflower oil, salt, pepper, fresh grated ginger, sauce, and more.

Yes, Red Snapper With Rougail Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper With Rougail Sauce

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