Red Snapper Veracruz Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Fish Fillets, *
12 each: New Potatoes, Small, 1 lb
1/3 cup: Flour, Unbleached
1 tsp: Salt,
1/8 tsp: Pepper,
1/4 cup: Olive Or Vegetable Oil,
1 each: Onion, Large, Sliced
1 each: Clove Garlic, Minced
15 ounce: Tomato Puree, 1 cn
1/2 cup: Pimento Stuffed Olives, **
1/4 cup: Water,
1 tbsp: Lime Juice,
1 each: Pickled Jalapeno Pepper, ***
1/2 tsp: Sugar,
1/8 tsp: Cinnamon, Ground
1/8 tsp: Cloves, Ground
1 each: Bay Leaf,
GARNISHES
Toast, Buttered
Directions:
* Use large Red Snapper or other fish fillets cut into 6 serving
pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded
and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a
covered pan, cook the potatoes in enough boiling salted water to
cover for about 15 minutes or until nearly tender; drain. When cool
enough to handle, peel and set aside. Combine flour, salt and
pepper. Coat fish fillets on both sides with the seasoned flour
mixture. In a large skillet, cook fish fillets in hot oil for about 5
minutes per side or until done. Remove fillets from the skillet and
set aside. Drain off the remaining oil, reserving 1 Tbls. In the same
skillet, cook the onion and garlic in the reserved oil until tender
but not brown. Add the tomato puree, olives, water, lime juice,
jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf
mixing well. Add the potatoes, bring to boiling then reduce the heat
and simmer, uncovered, for about 5 minutes. Add the fish fillets and
cook about 5 minutes or until fish fillets are heated through. Remove
the bay leaf. Arrange the fish fillets and potatoes on a serving
platter, spoon the sauce over all. garnish platter with triangles of
buttered toast if desired.
Source from luhu.jp
pieces
in this recipe. ** The pimento-stuffed olives should be sliced.
*** Use a small pickled Jalapeno Pepper that has been rinsed, seeded
and
cut into strips. (Optional) Thaw the fish fillets if frozen. In a
covered pan, cook the potatoes in enough boiling salted water to
cover for about 15 minutes or until nearly tender; drain. When cool
enough to handle, peel and set aside. Combine flour, salt and
pepper. Coat fish fillets on both sides with the seasoned flour
mixture. In a large skillet, cook fish fillets in hot oil for about 5
minutes per side or until done. Remove fillets from the skillet and
set aside. Drain off the remaining oil, reserving 1 Tbls. In the same
skillet, cook the onion and garlic in the reserved oil until tender
but not brown. Add the tomato puree, olives, water, lime juice,
jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf
mixing well. Add the potatoes, bring to boiling then reduce the heat
and simmer, uncovered, for about 5 minutes. Add the fish fillets and
cook about 5 minutes or until fish fillets are heated through. Remove
the bay leaf. Arrange the fish fillets and potatoes on a serving
platter, spoon the sauce over all. garnish platter with triangles of
buttered toast if desired.
Source from luhu.jp