Vermelho Recheado com Farofa
(Baked Red Snapper)

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 350F preheated oven for 20 minutes. Serve with white rice, mashed potatoes and extra farofa...

Maria's Cookbook