Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Mexican Recipes

Fruits Recipes

Panettone Bread

Panettone Bread Recipe
1 1/2 pound loaf 3/4 c Milk 1 Egg 3 tb Applesauce 3 c Bread flour 2 tb Honey 1 1/2 ts Ani...

read more

Fish Fillets with Tomatoes Capers Olives Recipe

Fish Fillets with Tomatoes Capers Olives recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fish Fillets with Tomatoes Capers Olives recipe  PDF



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 mi ture. Add the olive herb mi ture 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 Me ican: Regional Cooking from the Heart of Me ico by Rick Bayless with Deann Groen Bayless (William Morrow and amp Company, 1987). Posted by Stephen Ceideburg

Fish Fillets with Tomatoes Capers Olives recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
694 people have voted
Last Reviewed on 2018-12-14



Friday, Dec 14 2018 Download & Print Fish Fillets with Tomatoes Capers Olives recipe  PDF   Mexican recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Maple Snow Canada

New Cooking Recipes

Vlf Super Bowl Brownies
Vlf Super Bowl Brownies Recipe


1 c Flour 1 c Cocoa 1 pn Salt 1 t Baking powder 1/2 c Packed brown sugar 1 1/2 ts Vanilla 1/2 ts Almond e tract 4 Egg whites at room temp 1 c Honey These are e tremely low in fat, and the taste is more slightly bitter dark chocolate than the milk chocolate sweet of most brownies, however if you love chocolate, they're a great treat In a large bowl sift flour, cocoa, salt, baking powder and packed brown sugar. In small bowl beat until creamy vanilla, almond e tract, egg whites and honey. Combine and mi well. Pour into a 13 9 baking pan sprayed with non sti...

Cooking Magazines: Super bowl Recipes » December 2018   Super bowl recipes RSS   New

Dish Of The Day

Light T Fluffy Pancakes

Light T Fluffy Pancakes Recipe
I just made some pancakes for a lazy, football type morning. They were so good I thought I'd throw them ...
read more

Category: » Vegan Recipes

View more dishes

>