Fish Campeche Style Recipe
Ingredients
| Fish fillets | 1 pound | |
| Orange juice | 1/2 Cup (16 tbs) | |
| Tomato Paste | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Chili powder | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
Place fish fillets in a medium sized skillet and add water to cover.
Add 1/4 cup of the orange juice.
Bring to boiling, reduce heat, and simmer about 10 minutes, or until fish flakes when tested with a fork.
Drain and skin, if necessary, cut fish into flnger-siied pieces.
Return to skillet.
Meanwhile, in a small saucepan, combine remaining orange juice, tomato paste, 1 cup of water, onion, and chili powder.
Bring to boiling; season with salt and pepper to taste.
Pour over fish fingers.
Simmer fish in this sauce until well coated and sauce starts to thicken.
Add 1/4 cup of the orange juice.
Bring to boiling, reduce heat, and simmer about 10 minutes, or until fish flakes when tested with a fork.
Drain and skin, if necessary, cut fish into flnger-siied pieces.
Return to skillet.
Meanwhile, in a small saucepan, combine remaining orange juice, tomato paste, 1 cup of water, onion, and chili powder.
Bring to boiling; season with salt and pepper to taste.
Pour over fish fingers.
Simmer fish in this sauce until well coated and sauce starts to thicken.
Chef
