Huachinango veracruzano (good)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Jalapeno peppers | |
| 2 | Onions, chopped | |
| 1 | Clove garlic, minced | |
| 2 | tablespoons | Olive oil |
| 1 | can | (15 oz) tomato sauce |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | pounds | Red snapper fillets, cut into serving pieces |
| ¼ | cup | Olive oil |
| ¼ | cup | Sliced pimento stuffed olives |
| Parsley | ||
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 ⅛ t. pepper. Heat to boiling; reduce heat and simmer uncovered 5 minutes. Keep warm.
Mix flour, 1 t. salt and ⅛ t. pepper; coat fish with flour mixture. Heat ¼ 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 <bjernigan@...> on Feb 19, 1997.