making red sauce with my tomato mill…

making red sauce with my tomato

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Question by tasha: Haitian Red Snapper Dish?
I had this red snapper dish before, but I don’t know what it’s called or how to make it. It was baked (whole/cleaned) with a tomato sauce with onions. What seasonings do you use and how to make it? It was served with white rice and plantains.

Best answer:

Answer by nmac038
hi there, here is the dish you are looking for enjoy!!

Snapper a La Vercruzana

3 tablespoons canola oil
2 tablespoons unsalted butter or unsalted margarine
1 large red onion , thinly sliced
1/2 large Spanish onion , thinly sliced
1/2 cup california golden raisins
1 tablespoon sugar
1/2 cup sherry wine vinegar
salt & freshly ground black pepper , to taste
crushed red pepper flakes (We added a pinch, not in original recipe) (optional)

4 yellowtail red snapper fillets , about 6 oz each
salt & freshly ground black pepper , to taste
1 3/4 teaspoons cumin , divided
2 tablespoons olive oil
4 garlic cloves , minced
1/4 cup black olives , chopped
1 tomato , diced (We used 3 tomatoes)
1/4 cup california golden raisins
1/3 cup sherry wine
1/3 cup sherry wine vinegar
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1/3 cup chicken stock (We used low-sodium chicken stock)
4 tablespoons unsalted butter or unsalted margarine
4 slices French bread , toasted (We used Cuban bread)

1. In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.

2. Add raisins and sugar and cook another 2 minutes.

3. Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.

1. Rub fillets with salt and pepper and use 1/4 teaspoon cumin.

2. In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.

3. Transfer to serving plates or platter.

4. Add garlic to pan and sauté for 1 minute.

5. Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.

6. Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.

7. Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.

8. Spoon over snapper and top with toasted bread and reserved onions.

9. Serve with fresh asparagus. Yummy!

Know better? Leave your own answer in the comments!

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  1. The sauce is a Haitian sauce called Ti-Malice. Here is the recipe (and a cute story how the sauce got it’s name)…

  2. Fish Cooked the Haitian Way (Kou Bouyon Pwason)

    4 pounds of fish (use whole yellow tail or red snapper, including head)
    2 tablespoons gwo sèl (Haitian salt)
    marinade made of lime juice and seasonings (see instructions below)
    ½ cup butter or margarine
    3 tablespoons vegetable oil
    1 large onion, sliced
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    1 hot green pepper
    1 tomato, chopped
    3 cloves garlic
    black pepper and parsley to taste

    *Wear rubber gloves when handling hot peppers to protect skin and never touch eyes without removing the gloves*

    Clean the fish very well with lime or lemon. Remove the lining of the palate, rinse many times with cold water and dry the fish with a dish cloth to remove excess water. Slash the body of the fish a few times.

    Prepare a marinade using lime juice, salt, minced parsley, crushed garlic, hot pepper, cloves, and black pepper. Use your hands to rub the marinade into the meat. The slashes in the body of the fish will help the marinade penetrate the flesh, giving it good flavor.

    Warm ½ cup of butter or margarine and 3 tablespoons oil in a large skillet. Add the onion, peppers, and tomato. Sauté for 3 minutes.

    Add the marinade.

    Place the fish in the pan and turn it over a few times to coat it. Add garlic and parsley to taste. Cook on medium 20 minutes, or until the fish flakes easily with a fork.

    Serve on an oval plate with a garnish of parsley, red bell pepper, rounds of lime, and sliced raw onions. Serves 8. Good with rice.

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