Huachinango veracruzana (fish with tomatoes, capers, olives

1 servings

Ingredients

Quantity Ingredient
¼ cup Spanish olive oil
2 cups Chopped yellow onions
Salt
Freshly ground black pepper
2 tablespoons Chopped garlic
3 Fresh jalapenos; stemmed, seeded and
; finely chopped
1½ cup Fresh tomatoes; seeded and chopped
¼ cup Finely chopped fresh parsley
18 larges Capers
18 larges Green olives; pitted
2 Bay leaves
6 Red snapper fillets; about 6 ounces each
3 tablespoons Fine dried bread crumbs
3 cups Cooked long-grain white rice; warm
1 pounds Plantains; peeled, sliced
; 1/4-inch thick and
; saut‚ed
¼ cup Finely chopped fresh cilantro leaves
6 Wedges fresh lime

Directions

In a large skillet, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saut‚ until lightly caramelized, about 6 minutes, stirring occasionally. Add the garlic and continue to cook for 1 minute. Stir in the jalapenos, tomatoes, parsley, capers, olives and bay leaves. Season with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes. Season both sides of the fillets with salt and pepper. Lay the fillets in the sauce, covering each fillet completely with the sauce. Cook for 8 to 10 minutes or until the fillets start to flake. Remove the fish and place in the center of each serving plate.

Sprinkle the sauce with the bread crumbs and continue to cook for 2 minutes, stirring constantly. Remove from the heat and spoon over the fish.

Serve the fish with the rice and plantains. Garnish with cilantro and lime wedges.

Yield: 6 servings

Converted by MC_Buster.

Per serving: 1348 Calories (kcal); 12g Total Fat; (8% calories from fat); 25g Protein; 279g Carbohydrate; 0mg Cholesterol; 6332mg Sodium Food Exchanges: 9 Grain(Starch); 0 Lean Meat; 8½ Vegetable; 6 ½ Fruit; 1 ½ Fat; 4 ½ Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C51 Converted by MM_Buster v2.0n.

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