CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Meats |
Puerto Rican |
Fish, Main dish, Sauces |
12 |
Servings |
INGREDIENTS
1/2 |
c |
Olive oil |
2 1/2 |
lb |
Onions, peeled and sliced |
1 1/2 |
c |
Water |
24 |
|
Stuffed olives with |
|
|
pimientos |
2 |
T |
Capers |
1 |
|
4 oz pimientos, cut in tiny |
|
|
slices in their juice |
2 |
|
8 oz tomato sauce |
2 |
T |
Vinegar |
1 |
T |
Salt |
2 |
|
Bay leaves |
4 |
lb |
Fish slices 1 inch thick |
|
|
white meat fish "Chillo" |
2 |
T |
Salt |
1 |
c |
Olive oil |
4 |
|
Cloves garlic, peeled and |
|
|
crushed |
INSTRUCTIONS
Let's start with some fish (this is a normal all year around recipe.):
Prepare sauce by mixing ingredients (A) and cooking over modearte heat
about 1 hour. When sauce is nearly done, season fish with salt
included in B and slightly cover with flour and fry as follows: Put
oil and garlic into a frying pan. Brown garlic over moderate heat.
Remove garlic and place in the pan as many slices of fish fit on it.
Brown at moderate heat on both sides, reduce heat to low and cook for
15 minutes or until fish flakes easily when tested with fork Fry
remaining fish the same way. 3. Place fish in a mold and cover with
hot sauce and let it stand for 5 minutes. Ricardo Landrau, Carolina
PR, Fidonet 1:367/28 Collection of recipes from "Great Sysops of the
World" from COOKFDN ops. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgsotw1.zip
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