- 2 Pounds Snapper Fillets
- 1/4 Cup Dark Rum
- 1/2 Cup Fresh Lime Juice
- 2 Onion, Sliced Into Thin Rings
- 1 Lemon, Sliced
- 2 Teaspoons Dried Oregano
- 4 Tablespoons Butter
- Ground Black Pepper To Taste
- Arrange the fish fillets in an oven proof 9×13 glass baking dish. Pour the rum and lime juice over the fish and place a slice onion on each fillet. Cover and refrigerate for 2 to 4 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Remove fish from the refrigerator and pour off about 3/4 of the liquid. Leave the onion slices in the dish and place a thick slice of lemon on each fish fillet. Sprinkle with oregano and black pepper to taste. Place a pat of butter or margarine on each fillet.
- Bake, covered, at 350 degrees F (165 degrees C) for about 20 to 30 minutes or until fish flakes easily with a fork. Be careful not to over cook the fish or it will be dry. Serve with the cooked onion and lemon slices over rice with cottage cheese and peach salad.
CORN FRITTERS LATINA
- 2 cups water
- 3 tablespoons white sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 2 cups cornmeal, or as needed
- 3 cups vegetable oil for frying
- vegetable oil
- 1 cup mayonnaise, or to taste
- 1/2 cup ketchup
- 1 teaspoon garlic salt, or to taste
Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping. Place sauce in small ramekins for guests and refrigerate the remaining sauce.