Texmex red snapper
Yield: 4 Servings
Ingredients:
- 2 tb Olive or salad oil
- 1 Large onion chopped
- 2 Cloves garlic minced
- 4 ts Sugar
- 1 ts Salt
- 1/4 ts Cinnamon ground
- 1/4 ts Cloves ground
- 5 c Peeled seeded chopped tomato
- 1 1/2 ts Each: water & lemon juice
- 1 tb Cornstarch
- 2 Jalapenos seeded chopped
- 2 tb Capers
- 5 1/2 lb Red Snapper cleaned scaled Head removed
- 1/3 c Pimento stuffed green olives Sliced thin.
- 3 tb 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.
