Red Snapper With Tomato Sauce And Olives Recipe
Ingredients
| 1 or 2 jalapeno chilies | ||
| Onions | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), chopped | |
| 2 tablespoons olive or vegetable oil | ||
| Tomato sauce | 1 Can (10oz) | |
| 1 tablespoon lime or lemon juice | ||
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| 2 pounds red snapper fillets, cut into serving pieces | ||
| 1/4 cup olive or vegetable oil | ||
| 1/4 cup sliced pimiento-stuffed olives | ||
| Parsley | ||
Directions
Remove stems, seeds and membranes from chilies; cut chilies lengthwise into thin strips.
Cook and stir onions and garlic in 2 tablespoons oil until onion is tender.
Add chilies, tomato sauce, lime juice, 1 teaspoon salt, the sugar, cinnamon, cloves and 1/8 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes.
Keep warm.
Mix flour, 1 teaspoon salt and 1/8 teaspoon pepper; coat fish with flour mixture.
Heat 1/4 cup oil in skillet until hot.
Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side.
Garnish with olives and parsley.
Spoon sauce over fish.
Cook and stir onions and garlic in 2 tablespoons oil until onion is tender.
Add chilies, tomato sauce, lime juice, 1 teaspoon salt, the sugar, cinnamon, cloves and 1/8 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes.
Keep warm.
Mix flour, 1 teaspoon salt and 1/8 teaspoon pepper; coat fish with flour mixture.
Heat 1/4 cup oil in skillet until hot.
Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side.
Garnish with olives and parsley.
Spoon sauce over fish.
Chef
