The best way to approach the serving problem is to present the fish, then remove it to a sideboard to cut and serve. Thr plates, a knife and wide spatula, and a large plate for the bones should should be kept nearby.
Cut off the head an tail, remove to bone plate. Cut the top layer of the fish into serving piecesto – but not through – the backbone. Place on serving plates with a potato and a generous helping sauce. Then remove the backbone – it will lift out in one piece – and place it on the bone platter. Cut the bottom half of fish into serving pieces.
2 red snappers, about 2 ½ pounds each.
4 tablespoons olive oil
1 cup of chopped onion
1 clove parlic, crushed
2 1-pound cans tomatoes
2 canned green jalapeño chilies
1 teaspoon sugar
1 teaspoon salt
1 teaspoon grated orange rind
½ teaspoon allspice
1 4-ounce can pimientos, chopped
10 stuffed green olives, sliced
3 tablespoons capers
8 small new potatoes
2 tablesponns chopped parsley
Have the cleaned and scaled, but the heads and tail should be left on.Sprinkle one tablespoon of the oil in the bottom of a large baking dish, and arrange the fish in it. If possible, use a baking dish or a pan that will hold both fish. Otherwise, cook the fish in separate pans, dividing the sauce evenly.
After the snappers are cooked, transfer them to a serving platter. Preheat the oven to 350 degrees. Heat the remaining three tablespoons of oil in a heavy skillet or Dutch oven. Add the onion and garlic and cook a few minutes until golden. Break up the tomatoes and add along with their juice. Add the chilies, witch have been seeded, washed and cut into thin strips. Stir in the sugar, salt, orange rind and allspice. Simmer, uncovered, for 20 minutes.
Remove from the heat and add the pimientos, olives and capers, mixing well. Spoon the sauce over the fish. Bake for 40 minutes, basting often with the sauce. The fish is done when it flakes easily with a fork. While the fish is cooking, peel the potatoes and cook in boiling water until tender, about 15 minutes.
Drain well, and add them to the fish during the last 10 minutes of baking time. Spoon some of the sauce over them. Sprinkle the parsley over all just before serving.