Yield: 6 servings
|2 pounds||Fish Fillets; *|
|12 eaches||New Potatoes; Small, 1 lb|
|⅓ cup||Flour; Unbleached|
|¼ cup||Olive Or Vegetable Oil|
|1 each||Onion; Large, Sliced|
|1 each||Clove Garlic; Minced|
|15 ounces||Tomato Puree; 1 cn|
|1 x||Toast; Buttered|
|½ cup||Pimento Stuffed Olives; **|
|1 tablespoon||Lime Juice|
|1 each||Pickled Jalapeno Pepper; ***|
|⅛ teaspoon||Cinnamon; Ground|
|⅛ teaspoon||Cloves; Ground|
|1 each||Bay Leaf|
* Use large Red Snapper or other fish fillets cut into 6 serving pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through.
Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired.