Red snapper veracruz-style (huachinango a la veracruzana)

Yield: 6 Servings

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

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