Title: TEXMEX RED SNAPPER
Categories: Mexican, Fish, Main dish
Yield: 4 servings
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
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.
