Red Snapper Hash
- Left-over roast red snapper fish (deboned and hand shredded) - about 2 cups.
- One medium onion (sliced).
- One bunch fresh curley parsley (chopped).
- 3 roma tomatoes (chopped).
- 4 tbsp canola oil.
- 1 tsp thyme.
- 1 tsp curry.
- Heat a non-stick sauté pan on the stove.
- Add the oil and onions and cook for about 3 mins while stirring.
- Add the tomatoes, and stir to combine.
- Cook for about 5 mins while stirring continuously.
- Add the spices and continue to cook for about 2 mins.
- Add the fish and stir to combine.
- Cook the sauce for about 2 more minutes to allow the elements to marry well together.
- Finish off with parsley, combine and turn off heat.
Recipe by OyaComeChop at https://www.oyacomechop.com/?p=1501
3.5.3208