Red snapper veracruzana (huachinango a la veracruzana)

Yield: 1 Servings

Measure Ingredient
4 \N Red (6-ounce) snapper fillets
3 tablespoons Fresh lime juice
3 \N Garlic cloves
2 \N Dried bay leaves
1½ teaspoon Dried crushed oregano
¾ cup Olive oil or less as desired
\N \N Salt and pepper to taste
¾ cup Olive oil
7 \N Garlic cloves, divided
2 cups Finely chopped white onion
2¼ pounds Tomatoes, finely chopped
¾ cup Pimento-stuffed green olives, finely chopped
¼ cup Capers
6 \N Fresh bay leaves or 3 dried
1½ teaspoon Crushed dried oregano
2 \N Sprigs fresh thyme or 1 teaspoon each dried
2 \N Sprigs fresh marjoram or 1 teaspoon each dried
\N \N Salt to taste
½ teaspoon Freshly ground black pepper
4 ounces Chilies gueros(from an 8-ounce can)



In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.

Prepare Sauce: Heat oil in saucepan. Brown 3 garlic cloves and discard.

Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies. Simmer 2½ hours, stirring occasionally. Sauce will be thick.

Remove from heat and set aside. Preheat oven to 350 degrees. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook. To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice. Makes 4 servings.

"This version of Snapper Veracruzana is from La Valerosa Restaurant, 1800 Post Oak Blvd. "

By Lou Parris <lbparris@...> on May 13, 1997 Recipe by: Houston Chronicle, May, 1997=20 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997

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