red snapper veracruz-style (huachinango a la veracruzana)

Categories: Fish; Mexican
Yield: 6 Servings

Measure	Ingredient
3 tablespoons	Olive oil
1 medium	Onion -- chopped
3	Garlic cloves -- minced
5 mediums	Tomatoes -- peeled and
	Chopped
	About 1-1/2 pounds
10	Spanish-style green olives
	Pitted, chopped
2 tablespoons	Capers
3	Bay leaves
6	Peppercorns
	Salt -- to taste
2 pounds	Red snapper fillets -- or
	Other white fish

Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

Recipe By : "Mexican Cookery" by Barbara Hansen From: Date: 05/27 File