Corvina A La Chorrillana-fish Steaks In Tomato & Chili Sa Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Annatto oil,
, lengthwise into 1/8 inch
2 large: Onion, thinly sliced
, strips
3 large: Tomato, peeled and cut into
1/2 tsp: Garlic, finely chopped
, 1/4 inch slices, or 1 1/2
1/2 tsp: Dried oregano,
, cups chopped, drained,
1 tsp: Salt,
, canned Italian plum tomato
1/4 tsp: Black pepper, freshly ground
2: Hot red/green chilies, each
3 lbs: Corvina or sea bass, cut
, about 3 1/2 inches long,
, into 1/2 inch steaks, or
, seeded, deribbed & cut
, any other firm white fish
Directions:
In a heavy 4 quart flameproof casserole, heat 1 tablespoon of
annatto oil over moderate heat, tipping the casserole to spread the
oil evenly over the bottom. Spread half the onion slices, tomato and
chili strips in the hot oil, and sprinkle them with half the garlic,
oregano, salt and pepper. Lay the fish slices on top and cover them
with the remaining onions, tomatoes, chilies and seasonings. Sprinkle
the remaining 2 tablespoons of annatto oil evenly over the top. Cover
the casserole and simmer over low heat for 30 minutes, until the fish
is opaque and firm. Do not overcook.
Serve either directly from the casserole, or with a spatula
carefully transfer the fish and vegetables to a platter.
66 of 108
Source: Time Life Series: Latin American Cooking.
MMed by: earl.cravens@salata.com
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp
annatto oil over moderate heat, tipping the casserole to spread the
oil evenly over the bottom. Spread half the onion slices, tomato and
chili strips in the hot oil, and sprinkle them with half the garlic,
oregano, salt and pepper. Lay the fish slices on top and cover them
with the remaining onions, tomatoes, chilies and seasonings. Sprinkle
the remaining 2 tablespoons of annatto oil evenly over the top. Cover
the casserole and simmer over low heat for 30 minutes, until the fish
is opaque and firm. Do not overcook.
Serve either directly from the casserole, or with a spatula
carefully transfer the fish and vegetables to a platter.
66 of 108
Source: Time Life Series: Latin American Cooking.
MMed by: earl.cravens@salata.com
Submitted By MICHELLE BRUCE On 02-04-95
Source from luhu.jp