Fish From Tipitapa (Pescado A La Tipitapa)

Course : Fish
Serves: 4
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1 1/2 pounds sea bass -- red snapper
1/2 cup onion -- sliced
1/4 cup tomato -- sliced
1/2 cup sweet red pepper -- sliced thinly
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar
1/2 cup water
1/4 cup white table wine
2 teaspoons corn oil
3 tablespoons cornmeal
1/4 cup corn oil
1 piece bay leaf

Preparation / Directions:

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.

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