This is the dish I cooked for Christmas at grandma’s every year. The recipe calls for white fish fillet but I always use whole tuna which turns out quiet good. If using tuna, perfect timing is required or the fish will dry out.
Pescado a la Yucateca
6 to 8 servings
3 tbsp olive oil
1/2 cup coarsely chopped onion
1/2 cup green olives, chopped
1/2 cup diced red bell peppers or pimiento
1/4 cup capers
1/4 cup snipped cilantro
1/2 cup orange juice
1/4 cup lemon juice
1 tsp salt
freshly ground black pepper
4 to 5 lbs red snapper or other white fish fillet
Preheat oven to 400 degress F.
Grease large baking dish. Saute onions in oil in medium skillet over low heat, about 5 minutes. Add olives, peppers, capers and cilantro and cook 3 minutes longer. Stir in juices, season with salt and pepper.
Place fish in prepared dish. Pour sauce over and bake uncovered for about 30 minutes, basting frequently.
Culinary Delectations 