Fish From Tipitapa (Pescado a La Tipitapa)_1
Description
This Middle-Eastern bread features Sea bass, red snapper 1/2 c Water, Or similar fish 1/4 c White table wine, Onion, sliced 2 teaspoon Corn oil. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Bone fish.
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Cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate
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heat for 10 minutes.
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Add the wine, oil and bay leaf and cook for 5 minutes more.
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Set the sauce aside and keep warm.
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Toast the cornmeal in a dry skilllet for about 2 minutes, or until the odor is released and the color changes.
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Heat the oil in a skillet over moderate heat.
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Roll the fish liberally in the cornmeal and
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fry in the oil until slightly crisp, about 5 minutes on each side.
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Turn the fish only once.
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Remove and drain on paper towels for a moment.
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Pour the warm sauce over the fish.
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Serve warm
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 487.4kcal
- % Daily Value *
- Total Fat 18.2g28%
- Saturated Fat 2.8g14%
- Cholesterol 12.5mg5%
- Sodium 17047.9mg711%
- Total Carbohydrate 57.2g20%
- Dietary Fiber 10.0g40%
- Sugars 12.1g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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