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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oil in a 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 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, then place fish on foil; pour hot tomato sauce over fish. Bake, uncovered,
at 400F degrees until fish flakes with fork in thickest part (about 45 minutes). Baste
frequently with sauce during last 15 minutes of baking.
Skim watery juices off sauce with a spoon; 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.
| Ingredients:
2 Tablespoon(s) Olive oil
1 large Onion, chopped
4 Cloves garlic, minced
4 Teaspoon(s) Sugar
1 Teaspoon(s) Salt
1/4 Teaspoon(s) Cinnamon, ground
1/4 Teaspoon(s) Cloves, ground
5 Cup(s) Tomato, chopped
1 1/2 Teaspoon(s) Water
1 1/2 Teaspoon(s) Lemon juice
1 Tablespoon(s) Cornstarch
2 Jalapenos, chopped
2 Tablespoon(s) Capers
5 1/2 Pound(s) Red Snapper, cleaned
1/3 Cup(s) Green olives, sliced thin
3 Tablespoon(s) Chopped cilantro |
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