1red snapperabout ½ – 1 pound, whole or cut in half
1lemon or lime
2-3crushed garlic clovesdepending on size
1large tomatoseeded and chopped
Hot pepper to tasteor habanero or scotch bonnet hot sauce
¾ to 1cupwarm water
Salt and pepper to taste
Take lime or lemon and cut in 2 halves. With one half clean the fish by rubbing while squeezing the juice inside and out. Rinse under cold water, pat dry and place in a shallow dish. Reserve the juice of the other half of lime or lemon. Season the fish inside and out with salt and pepper. Add the garlic, parsley, thyme and onion, (chop hot pepper finely if using or add a couple of drops or hot sauce) cover and let marinate for 30 minutes or more.
Remove spices from fish. Heat the oil in a large pan, add tomato paste and let it cook while stirring until it is almost incorporated with the oil. Add chopped tomato and continue to stir until you notice that the pieces are slightly wilting. Add the spices from the marinade and let cook with the tomato mixture for about 1 -2 minutes. Gently placed the fish on the tomato mixture. Once it starts to cook add the lemon or lime juice around the fish. Gradually add the water while alternately basting the fish with the sauce. Season with salt and pepper to taste and continue to baste until all the water has been added. Turn the fish once to cook on the other side – turning it more than once will cause the flesh to break if cooking whole or in pieces. Continue to baste for about 1 – 2 minutes. Cover the fish and let simmer for about 5 – 10 minutes on low heat depending on size and thickness of fish. Uncover and baste until you have noticed that the fish completely cooked. Remove from pan and serve hot.