Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Fish From Tipitapa (Pescado A La Tipitapa)

1 1/2 lb Sea bass, red snapper Or similar fish
1/2 c Onion, sliced
1/4 c Tomato, sliced
1/2 c Sweet red pepper, sliced thi
1 t Worchestershire sauce
1/2 t Sugar
1/2 c Water
1/4 c White table wine
2 t Corn oil
3 T Cornmeal
1/4 c Corn oil
1 Bay leaf


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.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.