Chilean Fish Casserole El Recipe
Ingredients
| 1 pound mackerel fillets, with the skin | ||
| All purpose flour | 1/8 Cup (16 tbs) | |
| 4 tablespoons olive or vegetable oil | ||
| Yellow onion | 1 Large, thinly sliced | |
| 2 medium-size carrots, peeled and thinly sliced | ||
| 1/4 cup lime or lemon juice | ||
| Bay leaf | 1 , crumbled | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
Directions
1. Slice the mackerel fillets crosswise into 1-inch strips. Put the flour on a plate or a sheet of wax paper, and coat the strips completely. Shake off any excess flour.
2. Heat 2 tablespoons of the oil in a 1 1/2-quart flameproof casserole over moderately high heat. Cook the fish strips for 1 minute on each side. Using a slotted spoon, remove the fish to a platter and set aside.
3. Preheat the oven to 450°F. Add the remaining 2 tablespoons of oil and the onion and carrots to the casserole, and cook, stirring, for 2 minutes. Reduce the heat to moderate, cover, and cook for 5 minutes.
4. Remove the casserole from the heat, and add the fish, lime juice, bay leaf, salt, and pepper. Stir. Bake, covered, for about 10 minutes. When the fish flakes easily when tested with a fork, it is done. Serve hot with steamed rice.
2. Heat 2 tablespoons of the oil in a 1 1/2-quart flameproof casserole over moderately high heat. Cook the fish strips for 1 minute on each side. Using a slotted spoon, remove the fish to a platter and set aside.
3. Preheat the oven to 450°F. Add the remaining 2 tablespoons of oil and the onion and carrots to the casserole, and cook, stirring, for 2 minutes. Reduce the heat to moderate, cover, and cook for 5 minutes.
4. Remove the casserole from the heat, and add the fish, lime juice, bay leaf, salt, and pepper. Stir. Bake, covered, for about 10 minutes. When the fish flakes easily when tested with a fork, it is done. Serve hot with steamed rice.
Chef
