Fish From Tipitapa (Pescado A La Tipitapa) Recipe
Servings: 4
Ingredients
- 1 1/2 lb Sea bass, red snapper Or possibly similar fish
- 1/2 c. Onion, sliced
- 1/4 c. Tomato, sliced
- 1/2 c. Sweet red pepper, sliced thi
- 1 tsp Worchestershire sauce
- 1/2 tsp Sugar
- 1/2 c. Water
- 1/4 c. White table wine
- 2 tsp Corn oil
- 3 Tbsp. Cornmeal
- 1/4 c. Corn oil
- 1 x Bay leaf
Directions
- Bone fish. Cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate heat for 10 min. Add in the wine, oil and bay leaf and cook for 5 min more. Set the sauce aside and keep hot. Toast the cornmeal in a dry skilllet for about 2 min, or possibly till the odor is released and the color changes. Heat the oil in a skillet over moderate heat. Roll the fish liberally in the cornmeal and fry in the oil till slightly crisp, about 5 min on each side. Turn the fish only once. Remove and drain on paper towels for a moment. Pour the hot sauce over the fish. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 361 | |
| Calories from Fat 173 | 48% |
| Total Fat 19.55g | 24% |
| Saturated Fat 2.98g | 12% |
| Trans Fat 0.05g | |
| Cholesterol 70mg | 23% |
| Sodium 134mg | 6% |
| Potassium 544mg | 16% |
| Total Carbs 10.1g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.05g | 1% |
| Protein 32.32g | 52% |
