| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Veracruz |
Emlive10 |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Spanish olive oil |
| 2 |
c |
Chopped yellow onions |
|
|
Salt |
|
|
Freshly ground black pepper |
| 2 |
T |
Chopped garlic |
| 3 |
|
Fresh jalapenos, stemmed |
|
|
seeded and |
|
|
finely chopped |
| 1 1/2 |
c |
Fresh tomatoes, seeded and |
|
|
chopped |
| 1/4 |
c |
Finely chopped fresh parsley |
| 18 |
|
Capers |
| 18 |
|
Green olives, pitted |
| 2 |
|
Bay leaves |
| 6 |
|
Red snapper fillets, about 6 |
|
|
ounces each |
| 3 |
T |
Fine dried bread crumbs |
| 3 |
c |
Cooked long-grain white |
|
|
rice warm |
| 1 |
lb |
Plantains, peeled sliced |
|
|
1/4-inch thick and |
|
|
sauted |
| 1/4 |
c |
Finely chopped fresh |
|
|
cilantro leaves |
| 6 |
|
Wedges fresh lime |
INSTRUCTIONS
In a large skillet, over medium heat, add the oil. When the oil is
hot, add the onions. Season with salt and pepper. Saut until lightly
caramelized, about 6 minutes, stirring occasionally. Add the garlic
and continue to cook for 1 minute. Stir in the jalapenos, tomatoes,
parsley, capers, olives and bay leaves. Season with salt and pepper.
Bring the mixture to a simmer and continue to cook for 15 minutes.
Season both sides of the fillets with salt and pepper. Lay the fillets
in the sauce, covering each fillet completely with the sauce. Cook for
8 to 10 minutes or until the fillets start to flake. Remove the fish
and place in the center of each serving plate. Sprinkle the sauce with
the bread crumbs and continue to cook for 2 minutes, stirring
constantly. Remove from the heat and spoon over the fish. Serve the
fish with the rice and plantains. Garnish with cilantro and lime
wedges. Yield: 6 servings Converted by MC_Buster. Per serving: 1348
Calories (kcal); 12g Total Fat; (8% calories from fat); 25g Protein;
279g Carbohydrate; 0mg Cholesterol; 6332mg Sodium Food Exchanges: 9
Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 6 1/2 Fruit; 1 1/2 Fat; 4
1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C51 Converted
by MM_Buster v2.0n.
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”