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Mexicana Fish with Dried Plums

Baked fish goes Mexican with hints of cinnamon and cumin in a tomato and dried plum sauce. This recipe works best with firm-fleshed fish like halibut, snapper or sea bass.

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Prep Time   10 minutes Cook Time   20 minutes Serves  4

Ingredients

1 tablespoon vegetable oil
2 medium onions, coarsely chopped
2 cloves garlic, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoons pepper
1 can (14 1/2 ounces) stewed tomatoes, undrained
1 cup (about 6 ounces) dried plums, coarsely chopped
1/2 cup dry red wine
4 sea bass, halibut or other firm fish fillets (4 ounces each)
Cooked rice (optional)
2 tablespoons chopped cilantro or parsley


Directions

In large nonstick skillet, heat oil over medium-high heat until hot. Add onions and garlic; cook and stir 5 to 7 minutes or until onions are translucent but not browned. Add cinnamon, cumin, salt and pepper; cook and stir 30 seconds. Stir in tomatoes, dried plums and wine; bring to a boil. Cover, reduce heat and simmer 5 minutes. Add fish to sauce; cover and simmer 8 to 12 minutes or until fish is cooked to desired doneness, turning once. Serve fish and sauce over rice, if desired. Sprinkle with cilantro.


Nutrition Facts

Calories
347
Cholesterol
46mg
% of Calories from Fat
15%
Total Fat
6g
Sodium
527mg
Carbohydrate
44g
Protein
24g
Fiber
6g
Potassium
426mg

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