HUACHINANGO CON TOMATL Y CILANTRO
This recipe is inspired by Jill Dupleix on Good Food, the Sydney Morning Herald authority on all things delicious!
You will need a good size snapper, filleted skin on - thanks to De Costi at the Sydney Fish Markets - lots of EVOO - I recently purchased some "Robust" from ALTO at the Everleigh Markets - plenty lime juice, tinned tomatoes, onions, red pepper, chillies, fresh garlic - from Near River Produce today as I ran out of the Gilles variety!
Cilantro, basmati rice and finger limes for effect - thanks Thérèse! You could add green or black olives as well, but I didn't...
So here we go:
Born in France, well travelled, relocated to Sydney in 1997.
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