Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Annatto oil ;lengthwise into 1/8 inch
2 lg Onion; thinly sliced ;strips
3 lg Tomato; peeled and cut into 1/2 ts Garlic; finely chopped
;1/4 inch slices, or 1 1/2 1/2 ts Dried oregano
;cups chopped, drained, 1 ts Salt
;canned Italian plum tomato 1/4 ts Black pepper; freshly ground
2 Hot red/green chilies; each 3 lb Corvina or sea bass; cut
;about 3 1/2 inches long, ;into 1/2 inch steaks, or
;seeded, deribbed cut ;any other firm white fish

In a heavy 4 quart flameproof casserole, heat 1 tablespoon of
annatto oil over moderate heat, tipping the casserole to spread the
oil evenly over the bottom. Spread half the onion slices, tomato and
chili strips in the hot oil, and sprinkle them with half the garlic,
oregano, salt and pepper. Lay the fish slices on top and cover them
with the remaining onions, tomatoes, chilies and seasonings. Sprinkle
the remaining 2 tablespoons of annatto oil evenly over the top. Cover
the casserole and simmer over low heat for 30 minutes, until the fish
is opaque and firm. Do not overcook.
Serve either directly from the casserole, or with a spatula
carefully transfer the fish and vegetables to a platter.

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Source: Time Life Series: Latin American Cooking.

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 11-17-94

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