Exported from MasterCook
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Fish & Seafood
Amount Measure Ingredient, Preparation Method
4 small or 2 large fish fillets, tilapia or snapper
1 tbsp fresh lime juice
1 tbsp olive oil
1 lg shallot, finely chopped
1/4 cup parsley, chopped, divided
1 lg clove garlic, minced
1 bay leaf
1/2 tsp dried oregano, crumbled
1/4 tsp ground cumin
1/2 cinnamon stick
2 whole cloves
1 tsp all-purpose flour
1 (14 oz) can chopped tomatoes, juice reserved
1 (8 oz) bottle clam juice
1/8 cup water, or white wine
1/2 tsp salt
1/4 cup jalapeno-stuffed green olives, sliced
1 tbsp capers, drained
1 pickled jalapeno, minced
In a nonreactive shallow dish, combine fish fillets and lime juice. Cover and marinate for 30-60 minutes, in refrigerator.
Meanwhile, make sauce: Heat olive oil in a nonreactive saucepan over moderate heat. Add onion and saute until soft and lightly browned, 5-7 minutes. Add 1/4 of parsley, along with garlic, bay leaf, oregano, cumin, cinnamon stick, and cloves and saute for 2 minutes. Stir in flour and cook for 1 minute.
Add tomatoes and their juices, along with clam juice, water and salt. Bring to a boil over moderate heat. Reduce heat to low and simmer for 10 minutes. Remove and discard bay leaf, cinnamon stick and cloves. Add olives, capers and jalapeno; simmer 5 minutes longer.
Preheat oven to 350°F.
Drain fish fillets and arrange them, skin side down, and close together, in a large, shallow glass or ceramic baking dish just large enough to hold them in a single layer; spoon sauce over fish. Bake until fish is cooked through, 10-15 minutes. Sprinkle each serving with 1 tbsp of remaining parsley and serve hot, with hot corn tortillas.
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