Red Snapper With Rougail Sauce

• 1 nice portion of fresh fish
• sunflower oil
• salt, pepper, fresh grated ginger
• sauce
• 1 glass white wine (or half water, half wine)
• fresh tomato, pure ed
• 1 large onion, finely chopped
• 3 garlic cloves
• finely grated fresh ginger
• Fresh herbs
• chopped cilantro and parsley
• salt, pepper, chili pepper
• sunflower oil

1. Sweat the onions in a little oil. Add the crushed garlic, grated ginger, a little parsley and cilantro.
2. Pour the fresh tomato puree over the spice mixture.
3. Add a glass of wine (or mixture of water and wine). The sauce should be thick enough to coat the fish. Simmer the sauce over low heat. Season with salt, pepper and chili.
4. Season the snapper fillet with salt, pepper and grated ginger.
5. Heat the oil in a skillet. Cook the fish, allowing 3 minutes per side. Check for doneness with the tip of a knife.
6. Finish the sauce by adding the fresh herbs just before serving over the fish.

portion, sunflower oil, salt, sauce, glass white wine, fresh tomato, onion, garlic, fresh ginger, fresh herbs, cilantro, salt, sunflower oil

Taken from www.food.com/recipe/red-snapper-with-rougail-sauce-455302 (may not work)