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4 pickled jalapenos, seeded, cut into strips 2 c chopped onion (about 1 large onion) 3 cloves garlic, chopped olive oil 2 medium tomatoes, peeled and chopped 2 Tbsp lemon juice 2 bay leaves 1/2 tsp sugar 1 tsp dried thyme, ground 1/4 tsp ground cinnamon 1/4 tsp ground cloves 2 Tbsp capers 2 pounds red snapper fillets (or other whitefish) chopped fresh parsley or cilantro 1/2 cup wild rice (or long-grain white rice) or riced cauliflower Sauté onion and garlic in 2 Tbsp olive oil in a large saucepan until onions are soft. Meanwhile, cook rice following directions on package. Add jalapenos, tomatoes, lemon juice, bay leaves, sugar, thyme, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer for 15 minutes. Add capers and keep sauce warm. Sauté fish fillets in 2 Tbsp olive oil in a skillet until they flake easily, about 3-4 minutes per side. Serve fillets over rice or riced cauliflower (low-carb option). Top fillets with sauce and garnish with parsley or cilantro. Adapted from The Whole Chile Pepper Book, p. 130. This recipe was added: 14 January 2004 |