|6 tablespoons||Olive oil|
|2 cups||Diced; peeled Yukon Gold potatoes|
|2 mediums||Yellow onions; diced|
|4||Garlic cloves; minced|
|2||Ripe tomatoes; cored, seeded,|
|; and diced|
|1 bunch||Oregano; leaves only, chopped|
|1 cup||Chopped pitted green olives|
|½ teaspoon||Freshly-ground black pepper|
|Juice of 2 limes|
|½ cup||Vegetable oil|
|18 smalls||Corn Tortillas; see * Note|
|6||Six-ounce Red snapper fillets - (abt; washed and dried|
|(or use sea bass fillets)|
|=== GARNISH ===|
|2||Limes; cut in wedges|
* Note: See the "Corn Tortillas" recipe which is included in this collection.
In large skillet heat olive oil over high heat. Saute potatoes, shaking the pan frequently, until golden brown, about 5 to 7 minutes. With slotted spoon transfer to a mixing bowl. In same skillet saute onions, about 5 minutes. Add garlic and saute for another minute. Add tomatoes, oregano, and cook an additional minute. Remove from heat and stir in olives. Add mixture to mixing bowl. Add pepper. Stir well to combine and set aside.
Heat the grill or preheat oven to 450 degrees. In another skillet, heat vegetable oil until hot, but not smoking. Using tongs, dip each tortilla in the oil, and cook for about 30 seconds each side. Drain on a paper towel.
Season fish fillet with salt and pepper. On tin foil, arrange 3 tortillas so they overlap in the center to form a triangle. Place fish fillet in the center. Divide potato mixture into 6 parts and mound 1 portion evenly over the fillet. Fold over tortillas to enclose the stuffing, forming a triangle. Wrap in the tin foil. Repeat the wrapping and mounding process with the remaining fillets. To grill, cook 9 minutes on each side on a moderately-hot spot on the grill. To bake, place the packets directly on the oven rack and cook for 20 to 25 minutes. To serve, unwrap and discard the foil and, with a spatula, transfer the fish to plates. Open the tortillas to resemble the leaves of a flower. Though they can be eaten, the real purpose of the tortillas is to add moisture and flavor. Serve with lime wedges as garnish. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6104 broadcast 09-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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