500g of snapper fillet, cut into cubes
2 tablespoons of lemon juice
1 tablespoon of salt
1 medium onion, finely chopped
3 tablespoons of olive oil
6 medium tomatoes, peeled and seeded, finely chopped
4 cups of cornmeal (400g)
1/4 cup of chopped green olives (180g)
1 can of tuna in oil (150g), drained and finely chopped
1 small bell pepper, finely chopped
500g of snapper fillet, cut into cubes
2 tablespoons of lemon juice
1 tablespoon of salt
1 medium onion, finely chopped
3 tablespoons of olive oil
6 medium tomatoes, peeled and seeded, finely chopped
4 cups of cornmeal (400g)
1/4 cup of chopped green olives (180g)
1 can of tuna in oil (150g), drained and finely chopped
1 small bell pepper, finely chopped
In a large bowl, marinate the snapper with lemon juice and salt
Add the remaining ingredients and mix until you get a homogeneous mixture
Bring a steam pan with water to high heat and let it boil
Place the mixture on top, cover and cook until firm (about 40 minutes)
Unmold over a decorative platter and serve immediately
201 calories per serving
