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Mexican   -   Filete Macumba   adapted from Yucatan Cookbook

  • 3 Pounds Fish Fillet
  • 1 Large Sour Orange
  • Salt And Pepper -- to taste
  • 3 Medium Eggs -- beaten
  • Flour -- for dusting
  • Oil -- for frying
  • 1 Small Bell Pepper -- finely chopped
  • 2 Balls Allspice -- ground
  • 5 Medium Bay Leaf
  • 1 Large Anaheim Chili Pepper -- chopped
  • 1 Medium Onion -- thinly sliced
  • 5 Medium Tomatoes -- sliced
  • 1 Teaspoon Chile Sauce
  • 1 Tablespoon Butter
  • 1 Tablespoon Mayonnaise
  • Radishes -- sliced
Directions Marinate fillets 3 minutes with the juice from the orange, salt and pepper. Dip the fillets in the egg and then flour two times. Fry in oil, turning until golden on both sides. Fry the pepper, chile, onion, tomato and chile sauce in a bit of oil until everything is soft. Stir in butter and mayonnaise. Put over the fish and serve with radishes on the side.
Serves 4
Time to Make 0:00

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