| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Fish, Mexican |
6 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 |
md |
Onion — chopped |
| 3 |
|
Garlic cloves — minced |
| 5 |
md |
Tomatoes — peeled and |
|
|
Chopped |
|
|
About 1-1/2 pounds |
| 10 |
|
Spanish-style green olives |
|
|
Pitted, chopped |
| 2 |
tb |
Capers |
| 3 |
|
Bay leaves |
| 6 |
|
Peppercorns |
|
|
Salt — to taste |
| 2 |
lb |
Red snapper fillets — or |
|
|
Other white fish |
INSTRUCTIONS
Heat olive oil in a large saucepan. Add onion and garlic. Cook until
tender but not browned. Add tomatoes, olives, capers, bay leaves,
peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently
uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle
with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and
simmer 10 minutes or until fish flakes easily when tested with a fork.
Recipe By : "Mexican Cookery" by Barbara Hansen
From: Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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