Gluten Free Cuban Style Tilapia Salad Food

CUBAN-STYLE TILAPIA SALAD

Steps:

• In 1-cup glass measuring cup, beat all dressing ingredients with wire whisk.
• Set oven control to broil. On rack in broiler pan, place fish; spray tops of fish with cooking spray. Sprinkle tops of fish with 2 tablespoons lime juice and the seasoned salt. Broil with tops 4 to 6 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
• Meanwhile, on each of 4 plates, arrange 1 cup salad greens. Divide pineapple among plates. Place fish on or next to greens. Sprinkle greens and fish with mint. Serve with dressing.

WHOLE BAKED FISH CUBAN-STYLE

Steps:

• Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity.
• Make several slits about 1/3-inch deep on both sides of the fish.
• Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish.
• Set aside while you continue with the preparations.
• Preheat the oven to 375ºF.
• Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil.
• 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.
• Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables.
• Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes.
• Place the fish on top of the sliced vegetables.
• Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. (We used a small food processor.).
• Spread the garlic paste inside the cavity of the fish and into the slits on top.
• Place the remaining bay leaf inside the cavity of the fish.
• In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine.
• Pour this tomato mixture all over the fish.
• Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top.
• 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.
• Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all.
• 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.
• Enjoy!