| 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 |
tb |
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 |
lg |
Capers |
| 18 |
lg |
Green olives; pitted |
| 2 |
|
Bay leaves |
| 6 |
|
Red snapper fillets; about 6 ounces each |
| 3 |
tb |
Fine dried bread crumbs |
| 3 |
c |
Cooked long-grain white rice; warm |
| 1 |
lb |
Plantains; peeled, sliced |
|
|
; 1/4-inch thick and |
|
|
; saut.ed |
| 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.
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