Texmex Red Snapper
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 4 | teaspoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cloves, ground
|
|
| 5 | cups |
tomatoes
peeled, seeded, chopped |
|
| 1 ½ | teaspoons |
water
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 2 | tablespoons |
capers
|
|
| 5 ½ | pounds |
red snapper, whole fish
cleaned, scaled, head removed |
|
| ⅓ | cup |
pimento stuffed green olives
sliced thin |
*
|
| 3 | tablespoons |
cilantro
fresh chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 1 | large |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 2E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
cloves, ground
|
|
| 1.2 | l |
tomatoes
peeled, seeded, chopped |
|
| 7.5 | ml |
water
|
|
| 7.5 | ml |
lemon juice
|
|
| 15 | ml |
cornstarch
|
|
| 2 | each |
jalapeño pepper
seeded, chopped |
*
|
| 3E+1 | ml |
capers
|
|
| 2.5 | kg |
red snapper, whole fish
cleaned, scaled, head removed |
|
| 79 | ml |
pimento stuffed green olives
sliced thin |
*
|
| 45 | ml |
cilantro
fresh chopped |
|
Directions
Heat oil in wide frying pan over medium 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 (about 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℉ (200℃). oven until fish flakes when prodded with fork in thickest part (about 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.
