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recipes:red_snapper [2011/12/09 15:53] (Version actuelle)
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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. 
recipes/red_snapper.txt · Dernière modification: 2011/12/09 15:53 par suitable
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