Friday, March 11, 2011

Gloria's Spicy Stewed Fish

This is my spiced-up version of a traditional Cuban recipe. Serves 4.

2 lbs red snapper (or similar fish) fillets
1 onion, chopped
1 clove garlic, minced
1/3 cup olive oil
1 16oz can whole tomatoes (or 6 large ripe tomatoes), chopped
1 jalapeno pepper, chopped
1 bay leaf
1/2 tsp dried oregano*
salt & pepper to taste*
2 large green bell peppers, de-seeded and cut into quarters
Cooked white rice

*You can substitute 1/2 tsp of Mama T's Tropical Island Seasoning for the oregano, salt & pepper

Heat the olive oil and bay leaf in a large saucepan, add onion & garlic and saute until translucent. Stir in tomatoes, jalapeno, oregano, salt and pepper. Saute for 5 minutes or until fully cooked. Remove from heat, pour into a food processor or blender and puree (or use a hand-held blender to puree in the pan). Place the fish in the bottom of a Dutch oven. Pour the pureed sauce over the fish and then lay the bell pepper quarters on top. Bring to a boil, reduce heat, cover and simmer until fish is cooked, about 20 to 30 minutes (be sure not to overcook). Serve over cooked white rice.

Note: For a complete meal with a Cuban theme, also serve some warm baguettes or Italian bread (or Cuban bread if you're lucky enough to live near a Cuban bakery), along with a simple green salad of lettuce, paper-thin cucumber slices, thinly sliced onion, and avocado wedges, dressed with a drizzle of extra-virgin olive oil (Spanish if available) and a squeeze of fresh lime plus salt & freshly ground pepper to taste. Keep dessert simple and tropical: mango sorbet, or a simple fruit salad: combine pineapple, banana & canned sliced peaches (include some of the heavy syrup) with a splash of dark rum.

Zestfully yours,
Carolina Sauce Company

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