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| Huachinango Veracruzano (Good) Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 8
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Ingredients
2 jalapeno peppers
2 onions, chopped
1 clove garlic, minced
2 tablespoon olive oil
1 can (15 oz) tomato sauce
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 lb red snapper fillets, cut into servi; ng pieces
1/4 cup olive oil
1/4 cup sliced pimento stuffed olives
1 parsley
Cooking Directions:
Note: 2 lb. cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. But then, it will be "Something-else Veracruzano".
Remove stems, seeds and membranes from jalapenos; cut chiles into thin strips. Cook and stir onions and garlic in 2 T. oil until onion is tender. Add chiles, tomato sauce, lime juice, 1 t. salt, sugar, cinnamon, cloves and 1/8 t. pepper. Heat to boiling; reduce heat and simmer uncovered 5 minutes. Keep warm.
Mix flour, 1 t. salt and 1/8 t. pepper; coat fish with flour mixture. Heat 1/4 c. oil in skillet until hot. Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side. Garnish with olives and parsley. Spoon sauce over fish. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan on Feb 19, 1997.
fish,mexican,seafood
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