Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1/4 c Spanish olive oil
- 2 c Chopped yellow onions
- 3 Fresh jalapenos; stemmed,
- ; finely chopped
- 1 1/2 c Fresh tomatoes; seeded and
- 1/4 c Finely chopped fresh parsley
- 18 lg Green olives; pitted
- 6 Red snapper fillets; about 6
- 3 tb Fine dried bread crumbs
- 3 c Cooked long-grain white
- 1 lb Plantains; peeled, sliced
- ; 1/4-inch thick and
- ; saut?ed
- 1/4 c Finely chopped fresh
- 6 Wedges fresh lime
- 18 lg Capers
- Freshly ground black pepper
- Salt
- 2 tb Chopped garlic
- 2 Bay leaves
Preparation
In a large skillet, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saut? until lightly caramelized, about 6 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves. Season with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes. Season both sides of the fillets with salt and pepper. Lay the fillets in the sauce, covering each fillet completely with the sauce. Cook for 8 to 10 minutes or until the fillets start to flake. Remove the fish and place in the center of each serving plate. Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly. Remove from the heat and spoon over the fish. Serve the fish with the rice and plantains. Garnish with cilantro and lime wedges. Yield: 6 servings Converted by MC_Buster. Per serving: 1348 Calories (kcal); 12g Total Fat; (8% calories from fat); 25g Protein; 279g Carbohydrate; 0mg Cholesterol; 6332mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 6 1/2 Fruit; 1 1/2 Fat; 4 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C51 Converted by MM_Buster v2.0n.
