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  Added: Oct 24, 2006  •  Visited (549)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Fish With Olive And Pimiento Sauce
(Pescado Yucateco)
What You Need:
  • 3 tablespoons olive oil
  • ½ cup coarsely chopped onions
  • 2/3 cup pimiento-stuffed olives, quartered lengthwise
  • ½ cup coarsely chopped sweet fresh red pepper or canned pimiento
  • 2 tablespoons coarsely chopped fresh coriander (cilantro)
  • 1 teaspoon annatto (achiote) seeds, pulverized with a mortar and pestle
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon soft butter
  • A 4- to 5-pound red snapper, cleaned but with head and tail on, or any firm white whole fish
  • 2 finely chopped hard-cooked eggs, or 2 cups shredded lettuce combined with 3 or 4 sliced radishes

  • How To Cook:
    1. Preheat the oven to 400°F. In a heavy 8- to 10-inch skillet, heat the olive oil until a light haze forms above it. Add the onions and cook over moderate heat, stirring frequently, for 5 minutes, or until the onions are soft and transparent but not brown.

    2. Stir in the olives, fresh red pepper or pimiento, fresh coriander and ground annatto seeds, and cook, stirring occasionally, for 3 minutes longer. Then add the orange juice, lemon juice, salt and a few grindings of black pepper.

    3. With a tablespoon of soft butter, grease the bottom and sides of a shallow heatproof casserole large enough to hold the fish comfortably. Place the fish in the casserole and pour the sauce over it.

    4. Bake, uncovered, in the middle of the oven for 30 minutes, basting the fish with its sauce every 10 minutes. The fish is done if its flesh feels firm when pressed with a finger. Be careful not to overcook.

    5. Serve the baked fish directly from the casserole, sprinkled with the chopped egg, or-with one or two spatulas-transfer the fish carefully to a large heated platter, pour the sauce over and around it and garnish with the chopped egg or with the shredded lettuce and radishes.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Fish » Snapper
    Main Ingredient » Vegetables » Olives
    Dish » Appetizers

     





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