Red Snapper Veracruz / Huachinango Veracruz
This famous dish combines chiles from the New World with the very Spanish addition of capers and olives.
• 2-3 LB. Red snapper fillets ( rockfish)
• 3 Tbl. lime juice
• 2 tsp. sea salt
• 12 small new potatoes
• 2 Lbs. roma tomatoes or 1- 28oz. can of diced tomatoes in juice
• 1 white onion, cut into eighths
• 1 green pepper, julienne
• 1/4 c. olive oil
• 3 large garlic cloves, chopped
• 3 bay leaves
• 1/3 c. chopped parsley
• 1 t. Mexican oregano
• ¼ c. chopped green olives
• ¼ c. raisins
• 2 Tbl. capers
• 3 pickled jalapeno peppers, halved lengthwise
Cook potatoes in salted water until tender. Drain, when cool enough to handle peel and slice. Rub fish fillets with lime juice and salt. Set aside to marinate.
Peel and chop tomatoes, crush into chunky puree, strain and reserve the juices.
Heat oil in a heavy skillet over med. heat, add onion, cook for one minute, add garlic and cook until onions are tender but not browned. Add chopped tomatoes, green pepper, bay leaves, 1/2 the parsley, oregano, and half the reserved tomato juices, simmer at fairly high heat until sauce reduces, about 5 min. Add olives, raisins, capers, and remainder of tomato juice and continue to simmer for five more minutes. Season to taste with salt & pepper.
Preheat oven to 425 degrees. Coat bottom of baking dish with sauce, arrange fish fillets atop sauce, surround with sliced potatoes. Spoon remaining sauce over the fish. Bake covered for 15 min. Uncover baking dish and continue to cook until fish is opaque in center, approx.15 min. Sprinkle with remaining parsley and garnish with the jalapeno halves or slices.
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