| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Main dish, Seafood, Mexican |
4 |
Servings |
INGREDIENTS
|
|
-Lisa Hlavaty FDGN81A |
| 1 1/4 |
lb |
Fresh red snapper fillets; boned |
| 1/4 |
c |
All purpose flour |
| 1 |
pn |
Salt and pepper |
| 1 |
tb |
Butter or margarine |
| 1 |
tb |
Butter or margarine |
| 1 |
|
Red bell pepper; julienned |
| 1 |
|
Green bell pepper; julienned |
| 1 |
|
Medium onion; sliced |
| 2 |
|
Cloves garlic; minced |
| 2 |
|
Jalapeno peppers; seeded, chopped |
| 6 |
|
Large roma tomatoes; peeled, chopped, seeded |
| 1/4 |
c |
Black olives; sliced |
| 1 |
tb |
Capers; drained |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Dry white wine or water |
| 1/2 |
ts |
Granulated sugar |
| 1 |
pn |
Cinnamon |
INSTRUCTIONS
SAUCE
To prepare sauce; In a large skillet, heat butter. Add onions and garlic.
Cook until onions are clear but not brown. Add all peppers and the
tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf and wine.
Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes. Remove
from heat. Set aside. To prepare fish; On a platter, mix flour, salt and
pepper. Lightly coat fillets on both sides. In a large skillet, heat butter
over medium high heat. Cook fillets about 3 mintues per side. Place fillets
in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15
minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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