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Red Snapper Veracruz-Style

Mexican.Chef's picture
  Red snapper fillets/Other fish fillets 6 (Fresh Or Frozen)
  New potatoes 12 Small
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Olive oil/Cooking oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, sliced
  Garlic 1 Clove (5 gm), minced
  Canned tomato puree 15 Ounce (1 Can)
  Sliced pimiento-stuffed olives 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Lime juice 1 Tablespoon
  Pickled jalapeno pepper 1 Small, rinsed, seeded, and cut in strips
  Sugar 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Bay leaf 1
  Buttered toast 1

Thaw frozen fish.
In covered pan cook potatoes in enough boiling salted water to cover for about 15 minutes or till nearly tender; drain.
When cool enough to handle, peel and set aside.
Combine flour, salt, and pepper.
Coat fish fillets on both sides with flour mixture.
In a large skillet cook fish fillets in hot oil about 5 minutes per side or till done.
Remove from skillet; set aside.
Drain off oil, reserving 1 tablespoon.
In same skillet cook onion and garlic in reserved oil till tender but not brown.
Add tomato puree, olives, water, lime juice, jalapeno pepper, sugar, cinnamon, cloves, and bay leaf; mix well.
Add potatoes; bring to boiling.
Reduce heat and simmer, uncovered, for 5 minutes.
Add fish fillets; cook about 5 minutes or till heated through.
Remove bay leaf.
Arrange fish and potatoes on serving platter; spoon sauce atop.
Garnish platter with triangles of buttered toast, if desired.

Recipe Summary

Main Dish

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