Texmex Red Snapper

Texmex Red Snapper
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Texmex Red Snapper ingredients

  • 2 T Olive or salad oil
  • 1 Large onion, chopped fine
  • 2 Cloves garlic, minced
  • 4 t Sugar
  • 1 t Salt
  • 1⁄4 t Cinnamon; ground
  • 1⁄4 t Cloves, ground
  • 5 c Peeled,seeded,chopped tomato
  • 1 1⁄2 t Each: water amp; lemon juice
  • 1 T Cornstarch
  • 2 Jalapenos,seeded,chopped
  • 2 T capers
  • 5 1⁄2 lb Red Snapper,cleaned, scaled, Head removed
  • 1⁄3 c Pimento stuffed green olives
  • Sliced thin.
  • 3 T Chopped fresh cilantro

Cooking Texmex Red Snapper

1. Heat oil in wide frying pan over med heat; add onion and garlic and cook, stirring often, until onion is soft.
2. Stiri in sugar, salt, cinnamon, cloves, and tomatoes.
3. Cook, stirring, over high heat until a thick sauce forms (abt.
4. 8 min. ). Blend together lemon juice, water, and cornstarch; stir into tomato mixture.
5. Cook until mixture boils and turns clear; remove from heat.
6. Stir in chiles and capers.
7. Rinse fish, pat dry. Place a 24 inch sheet of foil crosswise in a large roasting pan. Greasei foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.
8. Bakei, uncovered, in a 400 F. oven until fish flakes when prodded with fork in thickest part (abt.
9. 45 min).
10. Bastei frequently with sauce during last 15 min. of baking.
11. Skimi watery juices off sauce with a spoon; then stir sauce to blend.
12. Lift foil, fish , and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan. Garninsh with olives and cilantro.
13. To serve, cut fish to bone, then lift off each serving.
14. -----.

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