Red snapper with pepper ragout

Ingredients for 4 servings:

• 400 g tomatoes, peeled, quartered
• 1 bell pepper(s), yellow
• 1 red bell pepper(s)
• 3 shallots
• 2 cloves garlic
• 5 tbsp oil
• 2 pinches of saffron powder
• 2 bay leaves
• 200 ml wine, white, dry
• 4 fish fillets (red snapper fillets) approx. 180 g each
• Salt and pepper, white, adobe powder

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Caribbean recipe

Roughly chop the bell peppers, chop the shallots and garlic, and fry everything in oil along with the quartered tomatoes. Add the saffron powder, bay leaves, and wine and sauté for 5 minutes over medium heat. Season with salt and pepper. Keep warm. Score the skin of the red snapper and roll the fillets in the adobe powder. Heat the remaining oil in a pan and fry the fish over high to medium heat for about 4 minutes each. Serve on top of the bell pepper ragout! I recommend wild rice as a side dish! Make the adobe powder: 4 tablespoons garlic powder, 4 tablespoons onion powder, 3 tablespoons dried oregano, 1.5 tablespoons salt, and 1.5 tablespoons black pepper. Place everything in a container, seal, and shake well to ensure everything is well mixed. If sealed, stored in a cool, dark place, it will keep for months.