Red Snapper Veracruz
|Jalapeno chili||1 (Fresh Or Canned, More If Desired)|
|Vegetable oil||3 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned whole peeled tomatoes||16 Ounce, undrained, coarsely chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Lime juice||1 Tablespoon|
|Olives/Pimiento-stuffed olives||1⁄3 Cup (5.33 tbs) (Green Colored, Small Sized)|
|Skinless red snapper/Rock cod/pike/drum/croaker fillets||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Avocado||1 , sliced|
|Cilantro sprigs/Parsley sprigs||2|
To handle fresh chili, cover your hands with rubber or plastic gloves; after handling, do not touch your face or eyes.
Cut jalapeflo chili into thin slivers; discard seeds.
Heat 1 tablespoon oil in a medium saucepan or skillet.
Add onion and garlic; saute until onion is soft and transparent.
Add jalapeno strips, tomatoes with juice, 1/4 teaspoon salt, sugar, cinnamon, cloves and lime juice.
Cover; simmer 10 minutes.
Stir in olives and capers.
Add salt and pepper to taste; set aside.
Cut fillets in 4 to 6 servings.
Rinse fillets; pat dry with paper towels.
Season with salt and pepper; dust with flour.
Heat remaining 2 tablespoons oil in a large skillet.
Add seasoned fillets; turning once, pan-fry 4 to 6 minutes or until fish tests done.
Arrange on a platter.
Reheat sauce, if necessary; spoon sauce over cooked fillets.
Garnish with lime wedges, avocado and cilantro or parsley, if desired.