Texmex Red Snapper Recipe

Mexican Recipes To-Go

Mexican Fish And Seafood Recipes

Ingredients:

2 tbsp Olive or salad oil
1 Large onion, chopped
2 Cloves garlic, minced
4 tsp Sugar
1 tsp Salt
1/4 tsp Cinnamon, ground
1/4 tsp Cloves, ground
5 cup Peeled,seeded, chopped tomato
1 1/2 tsp Each: water & lemon juice
1 tbsp Cornstarch
2 Jalapenos,seeded, chopped
2 tbsp Capers
5 1/2 lb Red Snapper,cleaned, scaled
Head removed
1/3 cup Pimento stuffed green olives
Sliced thin.
3 tbsp 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.


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Preparation Time: 0:00

Servings: 4

 

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Other things are just food. But chocolate's chocolate. Patrick Skene Catling

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