- 2.5 lb Spanish mackerel (about 3 fish)
- Marinade:
- 8 cloves garlic minced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon red pepper
- 1 tablespoon cumin powder
- Vegetables:
- 3 cups canola oil or light vegetable oil
- 4 medium potatoes
- 2 bell peppers
- 3 zucchinis
- 2 medium eggplants
- 6 jalapenos or hot green peppers
- Sauce:
- 6 ripe tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chopped fresh cilantro
- 1 cup water
- 2 tablespoons olive oil
Marinate Fish:
1. Mix the marinade ingredients together
2. Clean fish, remove heads and tails, and cut into 3 pieces each
3. Pour marinade over fish and marinate covered for about 30 minutes
Cook Sauce:
1. Dice tomatoes or crush in food processor leaving a coarse texture. Heat oil in a medium pot, add tomatoes paste, crushed tomatoes and cilantro. Bring to boil, then simmer on low heat for 30 minutes.
Cook vegetables:
1. Peel and cut potatoes into wedges, 1/2 cm thick. Sprinkle with some salt and about 1 tablespoon flour. Flour helps make the vegetable crisp and not so soggy.
2. Heat canola oil in deep frying pan. Add potatoes and lower stove to medium high. Cook until potatoes start turning golden brown. Stir carefully and cook till done. Drain potatoes in a colander.
3. Cut bell peppers and zucchini, and remove stems from jalapeno peppers (do not cut, just pull stems off). Sprinkle with salt and flour and add to frying pan. Stir when halfway done, then transfer to colander.
4. Cut eggplants into half circles, 1 inch thick slices. Sprinkle with salt and flour and add to frying pan. Do not stir till eggplants become firm and golden brown. When done, transfer to colander.
Almost done!
1. Coat the fish pieces lightly with flour and place in an oven dish. Add vegetables. Mix the remainder of the marinade with the tomatoe sauce and add to the fish and vegetables.
2. Cook covered in 475° F preheated oven for 30 minutes.
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