1 piece red snapper fillet, about 200gm
2 tbs lemon juice
1/2 cup chicken stock or chicken broth
2 large tomatoes, 240gm, deseeded, skinless and cut into smaller pieces
1 tsp minced garlic
1 tbs brown sugar ( optional )
1 tbs tomato puree
1 tbs hot sauce
1 tsp frseh basil chopped
1 tbs rosted pinenuts
2 tbs extra virgin olive oil
fresh crushed black pepper, to taste
salt, to taste
Method:-
Rinse fish fillet and wipe dry with kitchen papers. Season salt and pepper on both sides, rub with a lemon juice and keep a side for 15 mintues.
Heat oil in a frying pan over medium. Cook fish until both sides are golden. Dish up on serving plate, covered.
Add more oil in pan, sauté garlic until aromatic. Toss in tomatoes, sprinkle salt. Add chicken
stock and sugar. Cover and cook until sugar completely dissolves and tomato turns soft. Add tomato paste, hot sauce Cook until sauce reduces to half. Add rosted pinenuts and fresh basil cook to the consistency to your preference. Pour sauce over fish.
Serve hot with white rice or french bread.
