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| 1 1/2 x ca. 450 g | Sea bass, red snapper |
| 1 | Or similar fish |
| 1/2 Tasse | onion sliced |
| 1/4 Tasse | Tomato sliced |
| 1/2 Tasse | Sweet red pepper, sliced thi |
| 1 Teelöffel | Worchestershire sauce |
| 1/2 Teelöffel | sugar |
| 1/2 Tasse | water |
| 1/4 Tasse | White table wine |
| 2 Teelöffel | corn oil |
| 3 Teelöffel | cornmeal |
| 1/4 Tasse | corn oil |
| 1 | Bayleaf |
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Bone fish. Cook the onion, tomato, sweet pepper, Worchestershire sauce, sugar and water together over moderate heat for 10 minutes. Add the wine, oil and bay leaf and cook for 5 minutes more. Set the sauce aside and keep warm. Toast the cornmeal in a dry skilllet for about 2 minutes, or until the odor is released and the color changes. Heat the oil in a skillet over moderate heat. Roll the fish liberally in the cornmeal and fry in the oil until slightly crisp, about 5 minutes on each side. Turn the fish only once. Remove and drain on paper towels for a moment. Pour the warm sauce over the fish. Serve warm.
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