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  Added: Jul 14, 2006  •  Visited (418)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Fish With Onions And Almonds
(Pescado Asado)
What You Need:
  • ½ cup blanched almonds
  • 6 tablespoons olive oil
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon finely chopped fresh parsley
  • 1½ cups fish stock, or substitute fresh or canned chicken stock, thoroughly degreased
  • 1 large onion, peeled and cut crosswise into paper-thin slices
  • 1 medium-sized bay leaf, crumbled
  • ½ teaspoon crumbled dried thyme
  • A 3- to 3½ -pound red snapper, cleaned and with head removed, but tail left on, or any firm white-fleshed fish
  • ¼ cup strained fresh lime juice
  • 1 teaspoon salt
  • Freshly ground black pepper

  • How To Cook:
    1. Preheat the oven to 350°F. Spread the almonds evenly in a baking dish and toast them in the middle of the oven for about 10 minutes or until they color lightly. Turn them over occasionally so that they brown well on all sides.

    2. Remove the almonds from the oven and raise the heat to 400°F. Drop the almonds into the jar of an electric blender or place them in a nut grinder and pulverize them.

    3. In a heavy 10- to 12-inch skillet, heat 2 tablespoons of the olive oil over moderate heat until a light haze forms above it.

    4. Add the almonds, chopped onions, garlic and parsley and, stirring frequently, cook for about 5 minutes, or until the onions are soft and transparent but not brown.

    5. Watch carefully for any sign of burning and regulate the heat accordingly. Add ½ cup of the fish or chicken stock and ½ teaspoon of salt and stir well. Remove the pan from the heat.

    6. Pour the remaining 4 tablespoons of olive oil into a shallow open baking dish large enough to hold the fish easily. Tip the dish from side to side to spread the oil evenly over the bottom.

    7. Spread the sliced onions in the dish and scatter the crumbled bay leaf and thyme over them. Place the fish on top and sprinkle it with the lime juice, the remaining ½ teaspoon of salt and a few grindings of pepper.

    8. With a small metal spatula, spread the onion and almond mixture evenly over the fish. Pour on the remaining cup of stock.

    9. Bake uncovered in the middle of the 400°F oven for 30 to 40 minutes, or until the fish is firm when pressed lightly with a finger. Serve at once, directly from the baking dish.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Cuba
    Main Ingredient » Fish » Snapper
    Dish » Main Courses

     





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