Description
The hallmark of the national cuisine of the Mexicans, is the chili pepper. Probably no Mexican dishes without its content. In addition, pepper is included in most sauces. The food of Mexico is saturated with recipes for fish and seafood. I cooked a dish that would consist of traditional Mexican ingredients. This took the fish, cooked the sauce and baked it all. It was very tasty and in the spirit of Mexico!
Ingredients
-
Fish
500 g
-
Salt
1 tsp
-
Tomato paste
3 Tbsp
-
Sauce fruit
2 Tbsp
-
Chili
1 piece
-
Sweet pepper
1 piece
-
Lime
1 piece
-
Olive oil
-
Basil
1 tsp
-
Oregano
1 tsp
-
Black pepper
-
Garlic
2 tooth
Cooking
Prepared fish cut into portions pieces, salt, pepper and pour juice of one half lime. After that, send the fish in the refrigerator to marinate for 30 minutes.
In the meantime, prepare the sauce for the fish. This is quite a large cut 2 cloves of garlic. Fry the garlic and oregano in olive oil until Golden brown. This process is delicate and quick. The main thing is not to burn the garlic. Chop the chilli rings and add to the pan, if you don't like spicy, decrease the amount of pepper.
Then cut into large half-rings bell pepper and put to the same.
In a frying pan with fried peppers add plum sauce, tomato paste, dried Basil, pinch of sea salt and press out the juice of half a lime. Simmer over low heat for 3 minutes, not more))) Plum sauce and tomato paste you can vary according to your taste.
Prepare a form for baking and vystelim the bottom with foil (but that's optional). With the glossy side out, grease it with oil and lay the fish.
The finished sauce pour the fish. On top I covered the fish lightly with foil and sent in a preheated 180° C oven. And after 20 minutes, removed the foil and dopekat for another 10 minutes.
It turns out that this delicious, fragrant and very juicy fish. Fish is good as an appetizer and as a second side dish. I like fish with pasta.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.