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October 2018

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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: 5.0 Rating 5.0
297 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Fish Fillets with Tomatoes Capers Olives recipe  PDF   Mexican recipes RSS   Thumsb up

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