FISH MAKES A GREAT FILLING FOR A TORTILLA,ESPECIALLY WHEN IT IS SUCCULENT RED SNAPPER MIXED WITH RICE,CHILI AND TOMATOESINGREDIENTS:
3 red snapper fillets
1/2 cup long grain white rice
1/2 tbsp vegetable oil
1 small onion,finely chopped
1 tsp ground achiote seed
1 pasilla or similar dried chili,seeded and ground
3/4 cup slivered almonds
7 oz can chopped tomatoes in tomato juice
1 1/4 cups grated montery jack or mild cheddar cheese
8 in wheat flour tortillas fresh flat-leaved parsley to garnish
lime wedges(optional)
1. Preheat the grill.Grill the fish on an oiled rack for about 5 minutes,turning once. When cool,remove the skin and flake the fish into a bowl. Set it aside.
2. Meanwhile,put the rice in a saucepan,cover with cold water,cover and bring to the boil. Drain,rinse and drain again.
3. Heat the oil ina saucepan and fry the onion until soft and transculent. Stir in the ground achiote and the chilli and cook for 5 minutes.
4. Add the rice,stir well,then stir in the fish and almonds. Add the tomatoes,with their juice. Cover over a moderate heat until the juice is absorbed and the rice is tender. Stir in the cheese and remove from the heat. Warm the tortillas.
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This post was written by admin on March 12, 2011
