Ingredients
-
2
-
2
-
3/4
-
2
-
1
-
3
-
-
1/2 - 3/4
-
1
-
2 1/4
-
1
-
1
-
2
-
1
-
Directions
Whole Baked Fish Cuban-Style,Courtesy Emeril Lagasse, 2007 – Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce – that made it taste just right!
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Steps
|
1
Done
|
Rinse the Fish Well Under Cold Running Water and Pat Dry on Both Sides as Well as Inside the Cavity. |
|
2
Done
|
Make Several Slits About 1/3-Inch Deep on Both Sides of the Fish. |
|
3
Done
|
Place the Fish in a Non-Reactive Shallow Dish or Platter and Pour the Lime Juice Over the Fish. |
|
4
Done
|
Set Aside While You Continue With the Preparations. |
|
5
Done
|
Preheat the Oven to 375f. |
|
6
Done
|
Rub the Bottom of a Shallow Glass or Ceramic Dish Large Enough to Hold the Fish With 2 Tablespoons of the Olive Oil. |
|
7
Done
|
Saute 1/2 of the Onion Slices and 1/2 of the Pepper Slices in 2 Tablespoons Olive Oil and Then Place Along the Bottom of the Baking Dish. |
|
8
Done
|
Tear 2 of the Bay Leaves Into Small Pieces and Sprinkle Over the Vegetables. |
|
9
Done
|
Drizzle With 2 Tablespoons More of the Remaining Spanish Olive Oil and Season With Salt, Black Pepper, to Taste, and Crushed Red Pepper Flakes. |
|
10
Done
|
Place the Fish on Top of the Sliced Vegetables. |
|
11
Done
|
Using a Mortar and Pestle, Combine the Garlic, Kosher Salt and Oregano and Mash to Form a Paste. (we Used a Small Food Processor.). |
|
12
Done
|
Spread the Garlic Paste Inside the Cavity of the Fish and Into the Slits on Top. |
|
13
Done
|
Place the Remaining Bay Leaf Inside the Cavity of the Fish. |
|
14
Done
|
in the Same Small Bowl That You Used to Make the Garlic Paste, Combine the Tomato Puree and Vinegar and Stir to Combine. |
|
15
Done
|
Pour This Tomato Mixture All Over the Fish. |
