Red Snapper Veracruz-Style
|Red snapper fillets/Other fish fillets||6 (Fresh Or Frozen)|
|New potatoes||12 Small|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|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|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
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.