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Red Snapper With Tomato Sauce And Olives

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  Jalapeno chili 2
  Onions 2 Medium, chopped
  Garlic 1 Clove (5 gm), chopped
  Canned tomato sauce 15 Ounce (1 Can)
  Lime juice/Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Pepper 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)
  Parsley 1 Tablespoon

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.
Keep warm.
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.

Recipe Summary

Main Dish

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