| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats |
Mexican |
Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 1/2 |
lb |
Fish fillets * |
| 1 |
tb |
Fresh lime juice |
| 1/4 |
ts |
Salt |
| 1 1/2 |
ts |
Vegetable oil |
| 1 1/2 |
ts |
Olive oil |
| 1 |
md |
Onion, thinly sliced |
| 45 |
oz |
Good-quality tomatoes, lightly drained |
| 2 |
|
Cloves garlic, minced |
| 12 |
|
Meaty green olives, pitted and coarsely chopped |
| 2 |
tb |
Large Spanish capers |
| 2 |
md |
Pickled jalapeno chilies, sliced plus: |
| 1 |
tb |
Pickling juices |
| 3/4 |
ts |
Dried marjoram |
| 3/4 |
ts |
Dried thyme |
| 2 |
tb |
Finely chopped parsley ** |
| 3 |
|
Bay leaves |
| 1 |
|
One-inch cinnamon stick |
| 2 |
|
Whole cloves |
| 1/4 |
ts |
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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”