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Texmex Red Snapper

2 tablespoons olive or salad oil
1 large onion -- chopped
2 cloves garlic -- minced
4 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cinnamon -- ground
1/4 teaspoon cloves -- ground
5 cups peeled -- seeded, chopped tomato
1 1/2 teaspoons each: water and lemon juice
1 tablespoon cornstarch
2 jalapenos -- seeded, chopped
2 tablespoons capers
5 1/2 pounds red snapper -- cleaned, scaled
1 heads removed
1/3 cup pimento stuffed green olives
sliced thin.
3 tablespoons 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 minutes).

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 400F oven until fish flakes when prodded with fork in thickest part (about 45 min). Baste frequently with sauce during last 15 minutes 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.

Garnish with olives and cilantro.

To serve, cut fish to bone, then lift off each serving.




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