Fish Fillets in Sweet and Sour Sauce Recipe. Chicken Variation
You will love to include these fish fillets in your repertoire.
I think you can tell: I am crazy about our Sephardi fish dishes: Glorious in their simplicity and their flavor pairings. Sweet and Sour Sauce done the right, natural homemade way: Yum. And these fish fillets are so easy to make. If you find red snapper too expensive, tipalia, cod or scrod will do the trick just as well.
This Sweet and Sour Sauce is so easy and so delicious you can use it on chicken cutlets as well. Proceed just as in the fish fillets recipe, using thin chicken cutlets.
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 large tomato, peeled, seeded and diced small
- 1/4 cup wine vinegar
- 1/3 cup black or golden raisins
- 2 tablespoons sugar or sucanat
- 1/4 cup parsley, chopped
- Salt and pepper to taste
- 1/3 cup pine nuts, toasted (300 °F about 12 minutes). Skip if you would rather not have nuts
- 8 snapper or tilapia fillets, about 6 ounces each
Preheat oven to 425 degrees. Heat the oil in a skillet. Add the onion and sauté until translucent. Add the tomato and sauté 3 more minutes. Add vinegar, raisins, brown sugar, parsley, salt and pepper and sauté 3 more minutes. Place fish fillets in an oven-proof pan just large enough to hold them. Pour sauce over them. Bake for 20 minutes. Sprinkle the pine nuts on the fish and serve hot or at room temperature.
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