|1½ pounds||Sea bass, red snapper|
|1 x||Or similar fish|
|½ cup||Onion, sliced|
|¼ cup||Tomato, sliced|
|½ cup||Sweet red pepper, sliced thi|
|1 teaspoon||Worchestershire sauce|
|¼ cup||White table wine|
|2 teaspoons||Corn oil|
|¼ cup||Corn oil|
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.
Source: False Tongues and Sunday Bread by Copeland Marks
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