INGREDIENTS
2 pounds snapper fillets, fresh and firm
1/2 medium red onion, finely diced
1 cup fresh seeded tomatoes, chopped
1 serrano chili, diced
2 teaspoons salt
1 tablespoon ground cayenne pepper
2 teaspoons ground oregano
1/2 cup lime juice
1/2 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 cup water
1 bunches cilantro, chopped
1 tomato, chopped
1 mango, chopped
PREPARATION
- In a glass casserole place the fish, onion, tomatoes, chili, salt, cayenne pepper and oregano. Cover with citrus juice. Let sit covered in the refrigerator for 3 1/2 hours then ladle more of the marinade over the fish.
- In a nonstick pan heat oil on high heat and cook fish on each side for 3 minutes.
- Mix cornstarch and water in small bowl until smooth to create a slurry.
- Transfer remaining marinade into a food processor, blend and bring to a boil in a heavy-bottomed saucepot and thicken with the slurry. Pour sauce over snapper. Mix cilantro, tomato, and mango to create salsa and spoon over snapper. Serve while hot.
