| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Lifetime tv, Life1 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Fish; see * |
| 2 |
|
Limes |
|
|
Salt and freshly ground pepper |
| 3 |
tb |
Extra virgin olive oil |
| 2 1/2 |
c |
Thinly sliced onions |
| 5 |
tb |
Chopped garlic |
| 5 |
c |
Diced; peeled tomatoes |
| 3 |
tb |
Capers |
| 24 |
|
Stuffed green olives |
| 3 |
|
Dry italian hot peppers; chopped or flakes |
|
|
; to taste, up to 4 |
| 1 |
ts |
Fresh oregano; chopped |
| 1 |
|
Bay leaf |
|
|
*fish; (e.g. striped bass, |
|
|
; red snapper, or sea |
|
|
; trout with or |
|
|
; without head left |
|
|
; on, remove gills |
INSTRUCTIONS
1. Prick skin of fish with a fork and sprinkle with lime juice.
2. Stuff the fish with lime shells and let stand for 3 hours. Remove
lime shells.
3. Preheat oven to 375 degrees.
4. Sprinkle salt and pepper over fish.
5. Heat oil in a saucepan.
6. Add onion and garlic; cook until wilted.
7. Add the tomatoes, capers, olives, hot peppers, oregano, bay leaf.
8. Add the tomatoes, capers, olives, hot peppers, oregano, bay leaf.
9. Salt and pepper to taste.
10. Let simmer for 10 minutes.
11. Pour oil and saute over fish and place in oven.
12. Bake uncovered for about 30 minutes.
13. Place under broiler for 5-10 minutes.
Copyright credit: 1996 by Tony Lo Bianco © 1996 Lifetime Entertainment
Services. All rights reserved.
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