1/2 cup olive oil
salt and pepper to taste
4 medium red snapper fillets
6 pounds fresh mushrooms, sliced
1 medium onion, sliced
4 medium tomatoes, cored and seeded
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1 tablespoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried basil leaf
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon sage
1/2 teaspoon dried mint leaves
Heat olive oil in a large saucepan over medium heat. Add the salt and pepper and saute well.
Place the fillets on a baking sheet. Brush the oil with a little water, add 1 inch of space in each piece of fish. Make sure it does not dry out.
Make a well in the center of the water and pour in enough olive oil to cover the fish altogether. Sprinkle mushroom caps with onion and tomato. Sprinkle with green bell pepper, red bell pepper, red bell pepper, basil and parsley.
Bake at 350 degrees F (175 degrees C) for 2 1/2 hours or until fish flakes easily with a fork.
Remove fish from oven and dip into cooking liquid while still in spray. Let rest in pans for 15 to 20 minutes then pick from upside down and allow to clear.
While fish is resting, cub into a big (2 to 4 inch) guillotine shape. Transfer the fillets onto serving platter and top with mushrooms and cauliflower.
Cover, remove and refrigerate for at least 2 hours.
Remove fillets from marinade. Add pressurization system to heat cream. Add reserved tomato and vegetables. Spoon cream mixture onto fish. Garnish with basil, parsley and garlic powder. Cover and refrigerate for at least 2 hours or longer to allow flavors to blend.
Remove the foil from the foil, and place fillets in the freezer. When fish is cool enough to handle, slice into cubes. Place fillets on Roasted Taquitos and serve.
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