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    You are in: Home / Christmas / Whole Baked Fish Cuban-Style Recipe
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    Whole Baked Fish Cuban-Style

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Manami's Note:

    Courtesy Emeril Lagasse, 2007 - Emeril Live. Episode: Cookin Up Cuban. We served this the other day & the residents enjoyed it immensely. We also added pimento stuffed olives to the tomato sauce - that made it taste just right!

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    Units: US | Metric


    1. 1
      Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
    2. 2
      Make several slits about 1/3-inch deep on both sides of the fish.
    3. 3
      Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
    4. 4
      Set aside while you continue with the preparations.
    5. 5
      Preheat the oven to 375ºF.
    6. 6
      Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
    7. 7
      Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish.
    8. 8
      Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
    9. 9
      Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
    10. 10
      Place the fish on top of the sliced vegetables.
    11. 11
      Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
    12. 12
      Spread the garlic paste inside the cavity of the fish and into the slits on top.
    13. 13
      Place the remaining bay leaf inside the cavity of the fish.
    14. 14
      In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
    15. 15
      Pour this tomato mixture all over the fish.
    16. 16
      Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
    17. 17
      Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes.
    18. 18
      Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
    19. 19
      Serve with white fluffy rice, ripe plantains and a nice leafy salad & vinegar & Olive oil dressing, a loaf of hot Cuban or Italian bread to sop up all the sauce and a nice bottle of wine.
    20. 20

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    Ratings & Reviews:

    • on July 26, 2008


      This recipe is very tasty. The fish was moist and delicious. I served it with Jasmine rice, and even DH, who likes his fish fried and was very skeptical, liked it. I used a freshly caught 6 lb mangrove snapper (I had to clean and scale it myself!), which has a dark streak and can be a little oily/fishy, but this style of cooking in an acidic bath reduces the fishyness and made the fish taste very good and the freshness shone through. I used yellow bell pepper instead of green, but otherwise made this exactly like the recipe. It doesn't get 5 stars from me because I probably won't make it often, which has more to do with the length of time to cook than with the flavor of the dish.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Baked Fish Cuban-Style

    Serving Size: 1 (646 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1131.5
    Calories from Fat 510
    Total Fat 56.6 g
    Saturated Fat 9.1 g
    Cholesterol 544.8 mg
    Sodium 1475.9 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 2.9 g
    Sugars 7.3 g
    Protein 122.9 g

    The following items or measurements are not included:

    white wine vinegar

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