Fish From Tipitapa (Pescado a la Tipitapa)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
sea bass
red snapper, or similar fish |
* |
| ½ | cup |
onions
sliced |
|
| ¼ | cup |
tomatoes
sliced |
|
| ½ | cup |
sweet red bell peppers
sliced thin |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
sugar
|
|
| ½ | cup |
water
|
|
| ¼ | cup |
white wine
|
*
|
| 2 | teaspoons |
corn oil
|
|
| 3 | tablespoons |
cornmeal
|
|
| ¼ | cup |
corn oil
|
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
sea bass
red snapper, or similar fish |
* |
| 118 | ml |
onions
sliced |
|
| 59 | ml |
tomatoes
sliced |
|
| 118 | ml |
sweet red bell peppers
sliced thin |
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 59 | ml |
white wine
|
*
|
| 1E+1 | ml |
corn oil
|
|
| 45 | ml |
cornmeal
|
|
| 59 | ml |
corn oil
|
|
| 1 | each |
bay leaves
|
*
|
Directions
Bone fish.
Cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate heat for 10 minutes.
Add the wine, oil and bay leaf and cook for 5 minutes more.
Set the sauce aside and keep warm.
Toast the cornmeal in a dry skilllet for about 2 minutes, or until the odor is released and the color changes.
Heat the oil in a skillet over moderate heat.
Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side.
Turn the fish only once.
Remove and drain on paper towels for a moment.
Pour the warm sauce over the fish.
Serve warm.
