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1 quart vinegar
1 quart water
1 1/2 pounds granulated sugar
12 garlic cloves -- chopped, divided
2 tablespoons Tabasco brand Pepper Sauce -- divided
2 teaspoons salt
1/4 cup vegetable oil
1/2 pounds onions -- chopped
1 pound green peppers -- julienned
1/4 pound celery -- chopped
2 pounds tomatoes -- peeled, chopped
Cornstarch -- as needed
15 pounds red snapper -- cleaned, fileted
Flour -- as needed
Heat vinegar and water in saucepan; add sugar and 8 cloves garlic, bring to boil. Reduce heat and simmer 30 minutes or until thickened. Add 1 tablespoon Tabasco brand Pepper Sauce and salt. Keep warm.
Heat oil in skillet; add onion, pepper and celery with remaining 4 cloves garlic and sauté 5 minutes. Stir in tomatoes and heat through.
Add vegetables to sauce and thicken with cornstarch, if necessary. Add remaining tablespoon Tabasco brand Pepper Sauce. Cut red snapper in 2-inch chunks, flour and deep-fry.
To serve: Ladle 1/2 cup sauce with vegetables over 6-ounce deep-fried chunks of red snapper.
This recipe yields 25 servings.