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Red Snapper Veracruz

Ingredients
  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
  Salt 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  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)
  Capers 2 Teaspoon
  Skinless red snapper/Rock cod/pike/drum/croaker fillets 2 Pound
  All purpose flour 1⁄4 Cup (4 tbs)
  Lime wedges 6
  Avocado 1 , sliced
  Cilantro sprigs/Parsley sprigs 2
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Fish
Interest: 
Quick

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