Red Snapper Veracruz Style
Recipe
- Title:
- Red Snapper Veracruz Style
- Categories:
- Mexican, Fish/sea
- Yield:
- 6 servings
Ingredients
- 2 lb Fish Fillets; *
- 1/2 c Pimento Stuffed Olives; **
- 12 ea New Potatoes; Small, 1 lb
- 1/4 c Water
- 1/3 c Flour; Unbleached
- 1 tb Lime Juice
- 1 ts Salt
- 1 ea Pickled Jalapeno Pepper; ***
- 1/8 ts Pepper
- 1/2 ts Sugar
- 1/4 c Olive Or Vegetable Oil
- 1/8 ts Cinnamon; Ground
- 1 ea Onion; Large, Sliced
- 1/8 ts Cloves; Ground
- 1 ea Clove Garlic; Minced
- 1 ea Bay Leaf
- 15 oz Tomato Puree; 1 cn
Ingredients
GARNISHES
- 1 x Toast; Buttered
Directions
- * 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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