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This recipe comes courtesy of Maria do Carmo in Leblon, Rio de Janeiro, one of the great unsung cooks of Brazil.
1 (decent size, please) red snapper, cleaned
juice of 2 limes
1/2 tsp of salt
1 tomato, chopped
1 medium onion, chopped
a handful of cilantro, chopped
Marinate the fish in the above ingredients.
For the stuffing:
1 cup farinha de mandioca
1/2 onion chopped
10-12 black olives
1 Tbsp olive oil
1Tbsp Worcestershire sauce
Prepare the farofa according to our recipe. Stuff the red snapper with the farofa. Bake in 350°F preheated oven for 20 minutes. Serve with white rice, mashed potatoes and extra farofa...