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+ | ====== Red Snapper Veracruz Style ====== | ||
+ | This recipe is from [[http://www.librarything.com/work/292505/book/8491907|"Mexican cookery"]], by Barbara Joan Hansen, H.P. Books. That book has been an excellent source of recipes made from scratch, enabling us to eat Mexican style cooking in France without relying on store-bought salsas and tortillas (which we couldn't find). | ||
+ | |||
+ | The original recipe calls for red snapper. However, one doesn't often find this fish, native to the Gulf of Mexico, in France((Confession: I didn't even know until looking it up a few minutes ago, that the name for it is //vivaneau rouge// or //vivaneau campèche// in Quebec, and doubt it has a French French name.)). I've generally prepared it with Nile perch, tilapia, or emperor breams (when available). I don't believe I cooked this much fish, though, as I tend to prepare flesh in 80-100g portions; we liked the sauce, so preparing this recipe as is but with only half as much fish would serve four. | ||
+ | |||
+ | - Preliminaries | ||
+ | * chop one medium onion | ||
+ | * mince 3 cloves garlic | ||
+ | * peel and chop 700g (1.5#) tomatoes | ||
+ | * pit (if not already pitted) and chop 10 green olives | ||
+ | - Cook sauce | ||
+ | * cook onion and garlic in olive oil until tender but not brown | ||
+ | * add tomatoes, olives, and | ||
+ | * 2 Tb (30 ml) capers | ||
+ | * 2-3 bay leaves | ||
+ | * 6 peppercorns | ||
+ | * salt (to taste) | ||
+ | * Bring to boil, simmer uncovered __10 minutes__. | ||
+ | - Finish: cook the fish in the sauce. | ||
+ | * Place __2 lbs (900 g.) fish filets__ (washed and ready to cook) in large skillet. | ||
+ | * Pour sauce over fish, bring back to a boil. | ||
+ | * Reduce heat, cover, simmer (low) __10 minutes__ (or until fish is done). | ||
+ | |||
+ | Serving suggestion: rice or coquillette pasta. |