My Recipes

Title: RED SNAPPER VERACRUZ STYLE

User: nnss

Yield: 6 servings

Categories: main dish, mexican, seafood, fish, spices

amount unit name
2 LB fish fillets *
12 new potatoes small, 1 lb
1/3 C flour unbleached
1 TS salt
1/8 TS pepper
1/4 C olive or vegetable oil
1 onion large, sliced
1 clove garlic minced
15 OZ tomato puree 1 cn
1/2 C pimento stuffed olives **
1/4 C water
1 TB lime juice
1 pickled jalapeno pepper ***
1/2 TS sugar
1/8 TS cinnamon ground
1/8 TS cloves ground
1 bay leaf
toast buttered

Instructions:

* Use large Red Snapper or other fish fillets cut into 6 serving
pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded
and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a
covered pan, cook the potatoes in enough boiling salted water to
cover for about 15 minutes or until nearly tender; drain. When cool
enough to handle, peel and set aside. Combine flour, salt and
pepper. Coat fish fillets on both sides with the seasoned flour
mixture. In a large skillet, cook fish fillets in hot oil for about 5
minutes per side or until done. Remove fillets from the skillet and
set aside. Drain off the remaining oil, reserving 1 Tbls. In the
same skillet, cook the onion and garlic in the reserved oil until
tender but not brown. Add the tomato puree, olives, water, lime
juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay
leaf mixing well. Add the potatoes, bring to boiling then reduce the
heat and simmer, uncovered, for about 5 minutes. Add the fish fillets
and cook about 5 minutes or until fish fillets are heated through.
Remove the bay leaf. Arrange the fish fillets and potatoes on a
serving platter, spoon the sauce over all. garnish platter with
triangles of buttered toast if desired.

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