Huachinango veracruzano (good)

8 Servings

Ingredients

Quantity Ingredient
2 Jalapeno peppers
2 Onions, chopped
1 Clove garlic, minced
2 tablespoons Olive oil
1 can (15 oz) tomato sauce
1 tablespoon Lime juice
1 teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Cinnamon
⅛ teaspoon Ground cloves
⅛ teaspoon Pepper
¼ cup Flour
1 teaspoon Salt
⅛ teaspoon Pepper
2 pounds Red snapper fillets, cut into serving pieces
¼ cup Olive oil
¼ cup Sliced pimento stuffed olives
Parsley

Directions

Note: 2 lb. cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. But then, it will be "Something-else Veracruzano".

Remove stems, seeds and membranes from jalapenos; cut chiles into thin strips. Cook and stir onions and garlic in 2 T. oil until onion is tender.

Add chiles, tomato sauce, lime juice, 1 t. salt, sugar, cinnamon, cloves and ⅛ t. pepper. Heat to boiling; reduce heat and simmer uncovered 5 minutes. Keep warm.

Mix flour, 1 t. salt and ⅛ t. pepper; coat fish with flour mixture. Heat ¼ c. oil in skillet until hot. Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side. Garnish with olives and parsley. Spoon sauce over fish. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan <bjernigan@...> on Feb 19, 1997.

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