Fish Fillets With Tomatoes Capers& Olives

* Exported from MasterCook *

FISH FILLETS WITH TOMATOES CAPERS & OLIVES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 1/2 lb Fish fillets *
1 tb Fresh lime juice
1/4 ts Salt
1 1/2 ts Vegetable oil
1 1/2 ts Olive oil
1 md Onion, thinly sliced
45 oz Good-quality tomatoes,
-lightly drained
2 Cloves garlic, minced
12 Meaty green olives, pitted
-and coarsely chopped
2 tb Large Spanish capers
2 md Pickled jalapeno chilies,
-sliced plus:
1 tb Pickling juices
3/4 ts Dried marjoram
3/4 ts Dried thyme
2 tb Finely 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-inch thick piece. ** plus a few sprigs for
garnish

Rinse fillets, 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 inch 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 fillets 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 fillets 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 350 degrees F.
Place the fillets 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.

185 CALORIES PER SERVING: 25 G PROTEIN, 5 G FAT, 10 G
CARBO- HYDRATE; 249 MG SODIUM; 41 MG CHOLESTEROL.

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



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