| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 2 |
c |
Diced; peeled Yukon Gold potatoes |
| 2 |
md |
Yellow onions; diced |
| 4 |
|
Garlic cloves; minced |
| 2 |
|
Ripe tomatoes; cored, seeded, |
|
|
; and diced |
| 1 |
bn |
Oregano; leaves only, chopped |
| 1 |
c |
Chopped pitted green olives |
| 1/2 |
ts |
Freshly-ground black pepper |
|
|
Juice of 2 limes |
| 1/2 |
c |
Vegetable oil |
| 18 |
sm |
Corn Tortillas; see * Note |
| 6 |
|
Six-ounce Red snapper fillets – (abt; washed and dried |
|
|
1" thick) |
|
|
(or use sea bass fillets) |
|
|
=== GARNISH === |
| 2 |
|
Limes; cut in wedges |
INSTRUCTIONS
* Note: See the "Corn Tortillas" recipe which is included in this
collection.
In large skillet heat olive oil over high heat. Saute potatoes, shaking the
pan frequently, until golden brown, about 5 to 7 minutes. With slotted
spoon transfer to a mixing bowl. In same skillet saute onions, about 5
minutes. Add garlic and saute for another minute. Add tomatoes, oregano,
and cook an additional minute. Remove from heat and stir in olives. Add
mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
Heat the grill or preheat oven to 450 degrees. In another skillet, heat
vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in
the oil, and cook for about 30 seconds each side. Drain on a paper towel.
Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas
so they overlap in the center to form a triangle. Place fish fillet in the
center. Divide potato mixture into 6 parts and mound 1 portion evenly over
the fillet. Fold over tortillas to enclose the stuffing, forming a
triangle. Wrap in the tin foil. Repeat the wrapping and mounding process
with the remaining fillets. To grill, cook 9 minutes on each side on a
moderately-hot spot on the grill. To bake, place the packets directly on
the oven rack and cook for 20 to 25 minutes. To serve, unwrap and discard
the foil and, with a spatula, transfer the fish to plates. Open the
tortillas to resemble the leaves of a flower. Though they can be eaten, the
real purpose of the tortillas is to add moisture and flavor. Serve with
lime wedges as garnish. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6104 broadcast 09-20-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-22-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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