this inaugural issue, the BELIZEmagazine.com food editor and roving
restaurant reporter asked Angel in Punta Gorda for her traditional
way of preparing fresh fish.
you need to prepare:
whole red snapper
2 tbsp. salt
1/2 tbsp. ground black pepper
kernels of fresh corn
green pepper (or habaneros)
3 fresh limes
2 fresh lemons
milk from one coconut
some large shrimp soaked in
lemon or lime juice with fresh garlic
recommends starting with a properly cleaned (with the head still
attached) whole red snapper of at least two pounds or better.
The fish should be gutted and cleaned underneath, leaving a stuffing
pouch. Wash the fish once more to get off what you missed the
first time around.
2 tablespoons of fresh salt, 1/2 tablespoon of ground black pepper
along with cornmeal to the outer skin of the fish on both sides.
Then lay out the fish out on a lightly greased flat ½ inch
deep loaf baking pan.
the gutted under area pouch of the fish, add kernels of fresh
corn, chopped onion, chopped garlic, tomato and green pepper (or
the juice from 3 fresh limes and 2 fresh lemons into a bowl.
Add the milk from one coconut into the bowl with the lime and
lemon juice. Pour the contents of the bowl inside the pouch
before laying the fish on its side in the pan.
throughout the pan clean and completely de-veined large shrimp
that have been soaked in fresh garlic, salt and pepper, lemon
and limejuice for about one hour
uncovered in the oven at 375 degrees for 25 to 35 minutes, depending
upon the size of the fish. Monitor the cooking process frequently.
hot right out of the oven on a large platter for two people. Compliment
the dish with fried potatoes, black beans with chopped onion &
pepper habanera sauce, seasonal salad and cold Belikin beer.