Text 12028, 90 rader
Skriven 2014-04-11 07:13:48 av Dave Drum (1:261/38)
Ärende: Chile 5951
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Filets w/Tomatoes, Capers & Olives
 Categories: Seafood, Citrus, Vegetables, Chilies, Herbs
      Yield: 6 Servings

  1 1/2 lb Fish filets *
      1 tb Fresh lime juice
    1/4 ts Salt
  1 1/2 ts Vegetable oil
  1 1/2 ts Olive oil
      1 md Onion; thin sliced
     45 oz Good-quality tomatoes;
           - lightly drained
      2 cl Garlic; minced
     12    Meaty green olives; pitted,
           - coarse chopped
      2 tb Large Spanish capers
      2 md Pickled jalapeno chilies;
           - sliced
           +=PLUS=+
      1 tb Pickling juices (escabeche)
    3/4 ts Dried marjoram
    3/4 ts Dried thyme
      2 tb Fine chopped parsley **
      3    Bay leaves
      1    One-inch cinnamon stick
      2    Whole cloves
    1/4 ts Black peppercorns; cracked
           Fish broth, bottled clam
           -juice or water salt (opt)

  * like boneless and skinless red snapper or halibut, in 6
  1 1/2" thick pieces.

  ** plus a few sprigs for garnish

  Rinse filets, place them in a non aluminum dish and
  sprinkle them with lime juice and salt. Cover and
  refrigerate for 1 hour. In a large nonstick skillet, heat
  oils over medium heat, add onions and cook, stirring
  frequently, until golden, about 5 to 7 minutes.

  Cut tomatoes into 1" pieces and place them in a bowl,
  collecting the juices as you go.

  Add garlic to onion and cook for a minute or so, then add
  tomatoes. Simmer for 5 to 10 minutes, or until most of the
  liquid has evaporated. Divide olives and capers between
  two small bowls and set one aside to use for garnishes. To
  the other bowl, add jalapenos, pickling juice, marjoram,
  thyme and chopped parsley. If you don't want bay leaves,
  cinnamon, cloves and pepper in the finished sauce, wrap
  them in cheesecloth and tie with a string, otherwise add
  them directly to the olive mixture.

  Add the olive-herb mixture to the tomatoes, along with
  fish stock, clam ice or water. Simmer, covered, for 10
  minutes, then taste, adding salt if necessary. Remove the
  cheesecloth bag, if using, and the bay leaves.

  Remove filets from marinade and rinse. To cook on the
  stovetop, place them in the skillet, covering them well
  with sauce. Cover and cook over medium heat for 4 minutes.
  Turn the filets over, cover and cook for 2 to 3 minutes
  longer, until they flake when pressed firmly with a fork
  at the thickest part.

  Alternatively, to bake, preheat oven to 350øF/175øC. Place
  the filets in a single layer in a lightly oiled baking
  dish. Spoon the sauce over them, cover with aluminum foil
  and bake for 10 to 15 minutes, or just until the fish
  flakes when pressed firmly with a fork at the thickest
  part. Serve garnished with reserved olives, capers and
  parsley.

  From Authentic Mexican: Regional Cooking from the Heart of
  Mexico by Rick Bayless with Deann Groen Bayless (William
  Morrow & Company, 1987).

  Posted by Stephen Ceideburg

  Uncle Dirty Dave's Archives

MMMMM

... "American Pilgrims" aka armed separatist religious cults!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)