Serves: 7
Total Calories: 500

6 pounds whole fresh red snapper fillets
salt
juice of 2 lime
2 tablespoons olive oil
3 bay leaves
1/2 teaspoon salt
6 small potatoes
mayonnaise

Wash fish thoroughly in cold water; pat dry with a paper towel. Rub fish with salt and fresh lime juice, including the cavity. Set aside for 1/2 hour.

To cook fish, use a flat pot with a rack, or wrap fish in a very porous, clean cheesecloth, and place fish flat in bottom of pot. Pour in enough hot water to barely cover the fish; add olive oil, bay leaves, and salt. Simmer 20–25 minutes, or until cooked. Carefully unwrap fish and gently place on a wide-lipped platter. Set aside to cool.

Boil potatoes, peel, and quarter. Place around fish in platter. Serve with mayonnaise.

Garnish: 4 hard-boiled eggs, sliced and placed all over fish. Arrange and decorate fish platter with black olives, sliced gherkins, radishes, chopped parsley, and grated nutmeg.

Nutritional Facts:

Serves: 7
Total Calories: 500
Calories from Fat: 34

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