Spicy caribbean fish
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fish fillets |
| ⅓ | cup | Fresh lime juice |
| ⅔ | cup | Water |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Whole annato (achiote) seeds; optional |
| ⅓ | cup | Chopped onions |
| ⅔ | cup | Chopped scallions |
| 3 | Garlic cloves; minced or pressed | |
| 1 | Fresh hot pepper; minced or | |
| ½ | teaspoon | Cayenne |
| 3 | Tomatoes; chopped | |
| ⅓ | cup | Chopped fresh parsley |
| ½ | teaspoon | Dried thyme |
| Salt and black pepper to taste | ||
Directions
MARINADE
SAUCE
Place fish fillets in lightly oiled, flat baking pan. Pour marinade over them, cover and chill ½ hour. Saute annato seeds in oil a few minutes, stirring constantly and making sure they do not brown. Remove annato seeds from reddish-orange oil and then add onions, scallions, garlic and hot pepper. Saute a minute or two before adding tomatoes, herbs and seasonings.
Simmer 5 minutes. Pour off marinade and cover fish with sauce. Bake at 350F until flaky. This will take about 20 minutes for small or thin fillets and 30 minutes for thicker, larger ones. Garnish with lime wedges and chopped fresh parsley, if desired.
Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood Collective © 1987, used with permission of Ten Speed Press. Compucook's Kiosk.
kitpatH nov97
Recipe by: New Recipes from Moosewood Restaurant