Red snapper veracruz-style (huachinango a la veracruzana)
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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