Preparation:
Bone fish. Cook the onion, tomato, sweet pepper, Worcestershire sauce, sugar and water together over moderate heat for 10 minutes.
Add the wine, oil and bay leaf and cook for 5 minutes more. Set the sauce aside and keep warm. Toast the cornmeal in a dry skillet for about 2 minutes, or until the odor is released and the color changes. Heat the oil in a skillet over moderate heat.
Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side. Turn the fish only once. Remove and drain on paper towels for a moment. Pour the warm sauce over the fish.
Serve warm. |
