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Ingredientes
- 3/4 c. Vegetable oil
- 1 c. Celery,thinly sliced
- 1 x Garlic clove,chopped
- 1 x Bay leaf,finely crushed
- 1 tsp Black pepper
- 3 Tbsp. Salt
- 3 dsh Tabasco sauce
- 1/2 c. Water,cool
- 32 x Fish fillets,lg,breaded
- 1/3 c. Lemon juice
- 1 c. Onion,minced
- 1 c. Green bell pepper,thin slice
- 1 quart Tomato puree
- 1 tsp Thyme
- 3 Tbsp. Sugar
- 1 Tbsp. Worcestershire sauce
- 1/2 c. Cornstarch
- 16 lb Fish fillets
- 64 x Fish fillets,sm,breaded
- 2/3 c. Butter
Direcciones
- 1. Heat oil in large Dutch oven; lightly saute/fry onions, celery, bell pepper and garlic till soft (don't brown).
- 2. Add in tomatoes, tomato puree, bay leaf, thyme, pepper, sugar, salt, Worcestershire sauce and Tabasco.
- 3. Stir well; bring to a boil, reduce heat, cover and simmer at least 1 hour.
- 4. Correct seasoning.
- 5. Blend cornstarch into water; stir briskly into sauce and cook till translucent/soft and thick.
- 6. Prepare fish as desired: Steam or possibly poach fillets; or possibly bake (in sauce of lemon juice and melted butter) in preheated 375'F. oven 20 to 30 min; or possibly deep-fry breaded fillets. Serve with hot sauce, allowing 1/3 to 1/2 c. NOTE: Unbreaded fish fillets may be baked directly in sauce, too. Thaw fish if frzn; pat dry and place in well-oiled shallow baking dishes. Cover with sauce; bake in preheated 375'F. 25 to 30 min, or possibly till fish flakes easily.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 776g | |
| Recipe makes 12 servings | |
| Calories 887 | |
| Calories from Fat 344 | 39% |
| Total Fat 38.69g | 48% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.35g | |
| Cholesterol 414mg | 138% |
| Sodium 2681mg | 112% |
| Potassium 2500mg | 71% |
| Total Carbs 18.68g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.38g | 6% |
| Protein 110.78g | 177% |
