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RECIPES -
Seafood Recipes - Delicious recipes
for all types of fish, shellfish and other
seafood |
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RECIPE FOR:
TexMex
Snapper
Ingredients:
2 tablespoons Olive or salad oil
1 Large onion, chopped
2 Cloves garlic, minced
4 teaspoons Sugar
1 teaspoon Salt
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Cloves, ground
5 cups Peeled, seeded, chopped tomato
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1 1/2 teaspoons Each: water & lemon juice
1 tablespoon Cornflour
2 Jalapenos, seeded, chopped
2 tablespoons Capers
2.5 kg Snapper, cleaned, scaled, Head removed
1/3 cup Pimento stuffed green olives Sliced thin.
3 tablespoons Chopped fresh coriander |
Method
Heat oil in wide frying pan over med heat; add onion and
garlic and cook, stirring often, until onion is soft. Stir in sugar, salt, cinnamon,
cloves, and tomatoes. Cook, stirring, over high heat until a thick sauce forms (abt. 8
min.). Blend together lemon juice, water, and cornstarch; stir into tomato mixture. Cook
until mixture boils and turns clear; remove from heat. Stir in chilies and capers. Rinse
fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Grease
foil lightly then place fish on foil; pour hot tomato sauce over fish. Bake,
uncovered, in a 200ºC. oven until fish flakes when prodded with fork in thickest part
(abt. 45 min). Baste frequently with sauce during last 15 min. of baking. Skim watery
juices off sauce with a spoon; then stir sauce to blend. Lift foil, fish , and clinging
sauce and slide onto a platter; drizzle with remaining sauce in pan. Garnish with olives
and cilantro. To serve, cut fish to bone, then lift off each serving.
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