Saturday, April 26, 2008
This cannot be easier. Take a whole red snapper, or sea bass if you prefer.... and then completely cover it with a pureed mixture of tomatoes, chilies, cumin, onion, garlic and bake until it flakes apart perfectly. You will know it's done when the tail feels like it will come right off if you pull it a little. I served mine with Himalayan red rice and sprinkled everything with fresh cilantro.
Posted by Lauren at 6:40 AM