PISKA HASA  

(CURACAO-STYLE RED SNAPPER)

Serves 4 to 6

2 lbs. red snapper

1/2 cup lime juice

2 to 3 finely chopped scallions

1 minced garlic clove

salt, pepper

1/4 cup butter or oil

1 large chopped onion

flour seasoned with salt, pepper

1 medium chopped green pepper

2 minced garlic cloves

2 large chopped tomatoes

1 Tbs. tomato paste

Marinate fish in lime juice, scallions, garlic, salt and pepper. Set aside for 2 to 3 hours in refrigerator. Cut snapper into serving pieces. Dredge in flour and fry until nicely brown and crisp. Place in baking pan and keep warm in oven.

Sauté onion in fish drippings until transparent. Add green pepper and garlic and fry for 5 minutes. Add tomatoes and paste and any additional salt and pepper as needed; simmer for 15 minutes. The sauce should be thick. Before serving, add fish to sauce and heat thoroughly. Serve with rice.