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Mexican Fish

Natural.Foodie's picture
Ingredients
  White fish fillets 2 Pound (preferably sea bass or red snapper)
  Lime juice 9 Teaspoon
  Corn oil 1 Tablespoon
  Onions 2 Medium, thinly sliced
  Pimientos 4 Ounce (1 jar)
  Tomatoes 3 Large, peeled and diced
  Chopped green chili peppers 1 Tablespoon (fresh)
  Finely chopped parsley 1 Cup (16 tbs)
  Parsley sprigs 8 Large (for garnish)
Directions

GETTING READY
1) Chop half of the pimientos. Reserve the other half for garnish.
2) With cold water, wash the fish thoroughly. Gently pat dry the fish.
3) In a glass baking dish, arrange the fish fillets.
4) Over the fish, pour the lime juice.
5) Refrigerate, covered, for 2 hours before cooking.

MAKING
6) In a large skillet, heat the corn oil.
7) To the hot oil, add the onions and cook until tender.
8) To this, gradually add the chopped pimientos, tomatoes, chili and parsley.
9) Cook, covered, until there is 1 inch of juice left in the skillet.
10) To this, gently add the fish.
11) On each side, cook for about 5 minutes, or until the fish is fork tender and white.

FINALIZING
12) Transfer the cooked fish to individual plates.
13) On each serving, spoon some sauce.

SERVING
14) Serve, garnished with parsley sprigs and the remaining pimientos, cut into strips.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
14

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