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 (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
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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