Red snapper~ veracruz (huachinango ala veracr

Yield: 7 Servings

Measure Ingredient
1 \N Red Snapper 4 lb.
2 tablespoons Salt or to taste
3 tablespoons Lime juice
3 pounds Tomatoes peeled,seeded and chopped (save seed + peel)
4 tablespoons Olive Oil
1 large White Onion sliced thinly
15 \N Pitted green Olives
3 tablespoons Large Capers, drained
6 \N Whole chile Largos-canned or Jalepenos en escabeche canned
1½ tablespoon Italian, flat leaf Parsley
1 \N Sweet Red Pepper-canned or
\N \N Fresh peeled and cut into
\N \N Strips

METHOD: Rinse the fish well in cold water to remove any remaining scales. Pierce the flesh on both sides with a sharp fork and rub in the lime juice and about 2 tsp of the salt. set the fish aside to season in an ovenproof dish into which it will just fit. ( If dish is too large the sauce will dry up.) Preheat oven to 350. Heat the oil in a heavy frying pan. Add the onions and fry gently, stirring from time to time, until they are wilted but not browned. Add the chopped tomatoes. Press the seeds and pulp through a strainer to extract all the juice and add it with the olives, capers, half of the parsley and salt to taste. Cook over a fairly high flame until the sauce is well-seasoned and reduced-- about ten minutes. Pour the sauce over the fish. Cover the dish with foil and bake for 25 minutes. Remove foil, turn the fish over and continue baking, uncovered, basting with the sauce from time to time for a further 25 minutes or until fish is done. When tested with a fork the flesh should flake easily away from the bone. Sprinkle with the rest of the parsley and decorate with the strips of red pepper. Serve the fish with plenty of the sauce and hot tortillas and/or white rice.

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