Texmex red snapper
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Texmex red snapper
  Tex-mex    Mexican    Fish  
Last updated 6/12/2012 1:26:29 AM. Recipe ID 60917. Report a problem with this recipe.
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      Title: Texmex red snapper
 Categories: Mexican, Fish, Main dish
      Yield: 4 Servings
 
      2 tb Olive or salad oil
      1    Large onion, chopped
      2    Cloves garlic, minced
      4 ts Sugar
      1 ts Salt
    1/4 ts Cinnamon, ground
    1/4 ts Cloves, ground
      5 c  Peeled,seeded,chopped tomato
  1 1/2 ts Each: water & lemon juice
      1 tb Cornstarch
      2    Jalapenos,seeded,chopped
      2 tb Capers
  5 1/2 lb Red Snapper,cleaned, scaled,
           Head removed
    1/3 c  Pimento stuffed green olives
           Sliced thin.
      3 tb Chopped fresh cilantro
 
  Heat oil in wide frying pan over med heat; add onion and garlic and
  cook, stirring often, until onion is soft. Stir in sugar, salt,
  cinnamon, cloves, and tomatoes. Cook, stirring, over high heat until
  a thick sauce forms (abt. 8 min.).
  
  Blend together lemon juice, water, and cornstarch; stir into tomato
  mixture.  Cook until mixture boils and turns clear; remove from heat.
  Stir in chiles and capers. Rinse fish, pat dry. Place a 24 inch sheet
  of foil crosswise in a large roasting pan. Grease foil lightly (spray
  with Pam), then place fish on foil; pour hot tomato sauce over fish.
  Bake, uncovered, in a 400 F. oven until fish flakes when prodded with
  fork in thickest part (abt. 45 min). Baste frequently with sauce
  during last 15 min. of baking.
  
  Skim watery juices off sauce with a spoon; then stir sauce to blend.
  Lift foil, fish , and clinging sauce and slide onto a platter;
  drizzle with remaining sauce in pan. Garninsh with olives and
  cilantro.
  
  To serve, cut fish to bone, then lift off each serving.
 




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Recipe ID 60917 (Apr 03, 2005)

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