POACHED RED SNAPPER WITH AVOCADO SAUCE
Serves 6
Elizabeth Lambert Ortiz “The Complete Book of Caribbean Cooking”

1 sliced onion
2 crushed garlic cloves
1 bay leaf
1/2 tsp thyme
1/2 tsp ground oregano
Chopped celery leaves
Chopped fresh cilantrillo
6 crushed peppercorns
1/2 cup lemon juice
6 lb red snapper, cleaned and scaled but with tail and head intact.

Place all ingredients, except the fish in large saucepan. Add some water and boil the ingredients. Cool the boiled liquid. Wash the fish and wrap in cheesecloth. Poach the fish so covered in a fish poacher. The liquid should cover the fish. Simmer for 40 minutes (depending on the size of the fish. When done, peel the fish skin in strips on both sides. Eat cold or hot, with the avocado sauce.

AVOCADO SAUCE

2 large avocadoes
1 tb lemon juice
3 tb olive oil
1 tsp salt
pepper to taste
2 tb crushed cilantrillo

Process the ingredients until they have the consistency of mayonnaise.

With this wonderful red snapper you can serve plantain tostones and white rice.