Avis Johnson-Piper's Red Fish

Name: Avis Johnson-Piper's Red Fish
Total time: 1 h
Yield: 4 - 6 servings
Cuisine: brazilian
Ingredients: 6 yams, unpeeled and quartered; 2 to 3 tablespoons brown sugar; 7 large carrots, peeled and sliced; 1 tablespoon peanut oil; 1 medium onion, sliced thin; 2 large green peppers, seeded, deveined and sliced into 1/4-inch strips; 1 1/2 to 2 pounds red snapper filets (see note); 1 1/2 teaspoons chopped fresh dill; 1/2 cup thinly sliced white onion; 1 teaspoon freshly ground pepper; 1 clove garlic, minced; 1 1/2 teaspoons hot paprika; 4 large Boston lettuce leaves, washed and patted dry; 4 tomatoes, quartered

By Eric V. Copage

Total Time: 50 to 60 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Out of Africa

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Ingredients

Yield:4 - 6 servings

6yams, unpeeled and quartered
2 to 3tablespoons brown sugar
7large carrots, peeled and sliced
1tablespoon peanut oil
1medium onion, sliced thin
2large green peppers, seeded, deveined and sliced into ¼-inch strips
1½ to 2pounds red snapper filets (see note)
1½teaspoons chopped fresh dill
½cup thinly sliced white onion
1teaspoon freshly ground pepper
1clove garlic, minced
1½teaspoons hot paprika
4large Boston lettuce leaves, washed and patted dry
4tomatoes, quartered

Ingredient Substitution Guide

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Preparation

Step 1
Using a steamer and a large saucepan, steam the yams over simmering water for 15 to 20 minutes, or until just soft. Remove and sprinkle with brown sugar. Set aside in a warm place. Meanwhile, steam the carrots in another saucepan for about 12 minutes or until just soft. Remove and set aside in a warm place.
Step 2
In a large skillet, heat the peanut oil. Saute the onion and sliced green pepper for 2 to 3 minutes, until the onion is just soft and the pepper is bright green but still crisp. Set aside in a warm place.
Step 3
Meanwhile, rinse the fish under cold running water and gently pat dry. Fill a large pan with water to a depth of 1 inch. Place the fish on a steaming rack, place in the pan and sprinkle with the fresh dill. Strew the ½ cup sliced onion around the fish, and sprinkle with the ground pepper, garlic and paprika. Steam the fish over simmering water for 12 to 14 minutes, or until the fish is opaque and cooked through.
Step 4
Line a serving platter with the lettuce leaves. When the snapper is done, remove to the serving platter. Surround with the cooked vegetables and garnish with the tomatoes.

Tip

Avis Johnson-Piper's recipe calls for a whole red snapper, which has definite visual appeal. However, I've substituted red snapper filets, which I find easier to eat.