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MEXICANA FISH WITH DRIED PLUMS

Prep Time: 10 minutes
Servings: 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 (14½ 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
     

Preparation

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.
 

Nutritional Information (per serving)
Calories  347 
Cholesterol  46mg 
% of Calories from Fat  15% 
Fat  6g 
Sodium  527mg 
Carbohydrates  44g 
Protein  24g 
Fiber  6g 
 

California Dried Plum Board - www.californiadriedplums.org
 

 

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