| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Basque |
Toohot01 |
6 |
servings |
INGREDIENTS
| 4 |
lb |
Whole red snapper; scaled, gutted |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
Juice of 2 limes |
| 1/4 |
c |
Spanish olive oil |
| 4 |
|
Garlic cloves; finely chopped |
| 3 |
sl |
Lemon; 1/4" thick |
|
|
=== SOFRITO === |
| 1/4 |
c |
Spanish olive oil |
| 2 |
sm |
Onions; finely chopped |
| 2 |
|
Green bell peppers; stemmed, seeded, |
|
|
And finely chopped |
| 6 |
|
Canned plum tomatoes; drained, diced |
| 1/2 |
c |
Pimento-stuffed green olives; rinsed, drained, |
|
|
And chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dried oregano; crumbled |
| 1/2 |
c |
Dry white wine or dry sherry |
| 2 |
ds |
Tabasco |
| 2 |
tb |
Spanish olive oil |
| 4 |
lg |
Red potatoes; peeled, and |
|
|
Sliced 1/4" thick |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
sm |
Bunch Flat-leaf parsley; leaves only, chopped |
INSTRUCTIONS
Rinse the fish in cold water and pat it dry inside and out with paper
towels. Place it on a shallow glass or ceramic platter. Sprinkle the
fish inside and out with salt, pepper, and lime juice. Whisk the
olive oil and garlic together and pour over the fish, rubbing it into
the skin on both sides. With a very sharp knife, make 3 incisions
right down to the bone and insert a lemon slice in each one. Cover
with plastic wrap and marinate in the refrigerator for several hours.
To make the sofrito, heat the olive oil over low heat in a large
heavy skillet. Add the onions and bell peppers and cook, stirring
occasionally, for 6 to 8 minutes or until translucent. Add the
tomatoes, olives, salt, oregano, and wine and cook for 10 to 15
minutes, stirring occasionally. When the sauce is thickened, stir in
the Tabasco and remove from the heat. Preheat the oven to 400 degrees
and set a rack in the upper middle position. Rub a large roasting pan
with 1 tablespoon of the olive oil and lay the sliced potatoes in 4
overlapping lines to make a square. Season them generously. Wrap the
tail of the snapper in foil and lay the fish on top of the potatoes.
Drizzle the remaining tablespoon olive oil over the top. Bake until
the fish is done through and flaky, about 45 minutes. Reheat the
sofrito over low heat for the last 8 to 10 minutes of the cooking
time. Slide the fish onto a large oval platter and arrange the
potatoes at the top and bottom of the platter. Spoon the tomato sauce
along the sides and remove the foil from the tail. Sprinkle the
parsley over all and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6254 broadcast
05-15-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-26-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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