Yucatan Fish with Tomato Chilli Sauce

Fish is part of the staple diet on the Yucatan Peninsula in Mexico and red snapper is one of the most commonly available fish. Serve this spicy dish with boiled rice and Bean Salad for a delicious family supper dish. If red snapper is not available, any firm -white-fleshed fish fillets may be substituted.

2 lb. red snapper fillets

2 oz. seasoned flour, made with

2 oz. flour,

1 teaspoon salt,

1 teaspoon black pepper and

1 teaspoon mild chilli powder

3 fl. oz. olive or peanut oil

1 medium-sized onion, finely chopped

2 garlic cloves, crushed

4 oz. canned pimientos, drained and finely chopped

1 red chilli, finely chopped

14 oz. canned peeled tomatoes

2 oz. pimiento-stuft’ed olives, chopped

1 teaspoon ground coriander

2 teaspoon salt

2 teaspoon freshly ground black pepper

2 hard-boiled egg yolks, chopped

Preheat the oven to moderate 350QF (Gas Mark 4, 180 C).

Coat the fish fillets in the seasoned flour, shaking oft’ any excess. In a large frying-pan, heat 2 fluid ounces of the oil over moderate heat. When the oil is hot, add the fish fillets, a few at a time, and fry them for 5 minutes on each side or until they are golden brown all over, adding more oil if necessary. Remove the pan from the heat and, using a slotted spoon, transfer the fillets to a plate. Set aside and keep warm while you make the sauce.

Return the pan to moderate heat and add the remaining oil. When the oil is hot, add the onion, garlic, pimicntos and chilli and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomatoes with the can juice, the olives, coriander, salt and pepper. Bring the liquid to the boil, reduce the heat to low and simmer the sauce, stirring occasionally, for 5 minutes. Remove the pan from the heat.

Place the fish fillets in a large, shallow ovenproof dish and pour over the sauce. Place the dish in the oven and cook the mixture for 10 to 15 minutes or until the fish flesh flakes easily when tested with a fork.

Remove the dish from the oven and sprinkle over the egg yolks. Serve at once, straight from the dish.

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