Huachinango veracruzano (good)
8 Servings
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 |
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.
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