| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Mexican |
Mexican, Fish, Main dish |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive or salad oil |
| 1 |
|
Large onion, chopped |
| 2 |
|
Cloves garlic, minced |
| 4 |
ts |
Sugar |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon, ground |
| 1/4 |
ts |
Cloves, ground |
| 5 |
c |
Peeled,seeded,chopped tomato |
| 1 1/2 |
ts |
Each: water & lemon juice |
| 1 |
tb |
Cornstarch |
| 2 |
|
Jalapenos,seeded,chopped |
| 2 |
tb |
Capers |
| 5 1/2 |
lb |
Red Snapper,cleaned, scaled, |
|
|
Head removed |
| 1/3 |
c |
Pimento stuffed green olives |
|
|
Sliced thin. |
| 3 |
tb |
Chopped fresh cilantro |
INSTRUCTIONS
Heat oil in wide frying pan over med heat; add onion and garlic and cook,
stirring often, until onion is soft. Stir in sugar, salt, cinnamon, cloves,
and tomatoes. Cook, stirring, over high heat until a thick sauce forms
(abt. 8 min.).
Blend together lemon juice, water, and cornstarch; stir into tomato
mixture. Cook until mixture boils and turns clear; remove from heat. Stir
in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet of foil
crosswise in a large roasting pan. Grease foil lightly (spray with Pam),
then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered,
in a 400 F. oven until fish flakes when prodded with fork in thickest part
(abt. 45 min). Baste frequently with sauce during last 15 min. of baking.
Skim watery juices off sauce with a spoon; then stir sauce to blend. Lift
foil, fish , and clinging sauce and slide onto a platter; drizzle with
remaining sauce in pan. Garninsh with olives and cilantro.
To serve, cut fish to bone, then lift off each serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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