Fish a la Ver­acruzana (main course)

Fiji Sun - - What’s Cooking -

IN­GRE­DI­ENTS

FRESH FISH FIL­LET 220G GAR­LIC 15G ONION 25G CHIPO­TLE SAUCE BLACK SLICE 30ML OLIVES 25G CA­PERS 15G CHILI CHEESE 20G MEX­I­CAN RICE 4OZ FRESH SALAD 8OZ CU­CUM­BER 20G FLOUR TOR­TILLA 2PCS SALT 5G BLACK PEP­PER 5G CANOLA OIL 30ML CILANTRO 5G

PREPA­RA­TION:

In a sil­ver, foil lay the fish and add in gar­lic, onion, chipo­tle sauce, slice black olives, ca­pers, cheese, cilantro salt and pep­per, oil.

Wrap the foil in a shape of an en­ve­lope and bake in the oven for up to 20 min­utes at 180*C – 200*C.

Once cooked, take out from the oven and cut the foil

from the mid­dle and open from the mid­dle.

Serve di­rectly in the plate with­out re­mov­ing any­thing from the foil, with salad, Mex­i­can rice and flour tor­tilla.

Writer sug­ges­tion:

There are 12 types of Tequila avail­able at the Ma­macita which has the ap­pro­pri­ate taste to go with your meal.

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