ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)
Another recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". This is best made several days in advance; I try to make it about a week before. She says it will keep for weeks in the refrigerator; mine never make it that long. As with her other recipes, try to use Spanish ingredients when available for the most authentic flavor. Times are approximate.
Provided by Halcyon Eve
Categories Spanish
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
- Shake well and marinate at room temperature for several days.
- Serve room temperature.
- May be kept for weeks in the refrigerator; return to room temperature before serving.
Nutrition Facts : Calories 54.8, Fat 5.2, SaturatedFat 0.7, Sodium 515.8, Carbohydrate 2.3, Fiber 1.3, Sugar 0.2, Protein 0.6
SNAPPER WITH SEVILLE ORANGE JUICE, PINE NUTS AND OLIVES
Provided by Nigella Lawson
Categories dinner, main course
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville orange zest (or orange and lime zest).
- Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.
- About 15 minutes before fish is ready, place Seville orange juice (or orange and lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for 5 minutes. Remove from heat, cover and keep warm.
- To serve, open foil and peel away skin from top of fish. Carefully remove top fillets and place on warm serving plates. Lift bone from tail end, and place bottom fillets on plates, leaving skin behind. Top each serving with a spoonful of orange sauce and a sprinkling of parsley. Pass remaining sauce at table.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 17 grams, Fiber 2 grams, Protein 88 grams, SaturatedFat 2 grams, Sodium 805 milligrams, Sugar 8 grams
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