| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Mexican |
Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 1/2 |
lb |
Fish fillets * |
| 1 |
T |
Fresh lime juice |
| 1/4 |
t |
Salt |
| 1 1/2 |
t |
Vegetable oil |
| 1 1/2 |
t |
Olive oil |
| 1 |
|
Onion, thinly sliced |
| 45 |
oz |
Good-quality tomatoes |
|
|
lightly drained |
| 2 |
|
Cloves garlic, minced |
| 12 |
|
Meaty green olives, pitted |
|
|
and coarsely chopped |
| 2 |
T |
Large Spanish capers |
| 2 |
|
Pickled jalapeno chilies |
|
|
sliced plus: |
| 1 |
T |
Pickling juices |
| 3/4 |
t |
Dried marjoram |
| 3/4 |
t |
Dried thyme |
| 2 |
T |
Finely chopped parsley ** |
| 3 |
|
Bay leaves |
| 1 |
|
One-inch cinnamon stick |
| 2 |
|
Whole cloves |
| 1/4 |
t |
Black peppercorns, cracked |
|
|
Fish broth, bottled clam |
|
|
juice or water salt opt |
INSTRUCTIONS
like boneless and skinless red snapper or halibut, in 6 1 1/2-inch
thick piece. ** plus a few sprigs for garnish Rinse fillets, place
them in a non aluminum dish and sprinkle them with lime juice and
salt. Cover and refrigerate for 1 hour. In a large nonstick skillet,
heat oils over medium heat, add onions and cook, stirring frequently,
until golden, about 5 to 7 minutes. Cut tomatoes into 1 inch pieces
and place them in a bowl, collecting the juices as you go. Add garlic
to onion and cook for a minute or so, then add tomatoes. Simmer for 5
to 10 minutes, or until most of the liquid has evaporated. Divide
olives and capers between two small bowls and set one aside to use for
garnishes. To the other bowl, add jalapenos, pickling juice, marjoram,
thyme and chopped parsley. If you don't want bay leaves, cinnamon,
cloves and pepper in the finished sauce, wrap them in cheesecloth and
tie with a string, otherwise add them directly to the olive mixture.
Add the olive-herb mixture to the tomatoes, along with fish stock,
clam ice or water. Simmer, covered, for 10 minutes, then taste, adding
salt if necessary. Remove the cheesecloth bag, if using, and the bay
leaves. Remove fillets from marinade and rinse. To cook on the
stovetop, place them in the skillet, covering them well with sauce.
Cover and cook over medium heat for 4 minutes. Turn the fillets over,
cover and cook for 2 to 3 minutes longer, until they flake when
pressed firmly with a fork at the thickest part. Alternatively, to
bake, preheat oven to 350 degrees F. Place the fillets in a single
layer in a lightly oiled baking dish. Spoon the sauce over them, cover
with aluminum foil and bake for 10 to 15 minutes, or just until the
fish flakes when pressed firmly with a fork at the thickest part.
Serve garnished with reserved olives, capers and parsley. 185
CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G CARBO- HYDRATE; 249
MG SODIUM; 41 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking
from the Heart of Mexico by Rick Bayless with Deann Groen Bayless
(William Morrow & Company, 1987). Posted by Stephen Ceideburg From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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