Red Snapper With Tomato Sauce And Olives
|Onions||2 Medium, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Canned tomato sauce||15 Ounce (1 Can)|
|Lime juice/Lemon juice||1 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Red snapper fillets||2 Pound, cut into serving pieces|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Sliced pimiento-stuffed olives||1⁄4 Cup (4 tbs)|
Remove stems, seeds and membranes from chilies; cut chilies lengthwise into thin strips.
Cook and stir onions and garlic in 2 tablespoons oil until onion is tender.
Add chilies, tomato sauce, lime juice, 1 teaspoon salt, the sugar, cinnamon, cloves and 1/8 teaspoon pepper.
Heat to boiling; reduce heat.
Simmer uncovered 5 minutes.
Mix flour, 1 teaspoon salt and 1/8 teaspoon pepper; coat fish with flour mixture.
Heat 1/4 cup oil in skillet until hot.
Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side.
Garnish with olives and parsley.
Spoon sauce over fish.