Huachinango Veracruzana (fish With Tomatoes, Capers, Oliv

CATEGORY	CUISINE	TAG	YIELD
Grains	Veracruz	Emlive10	1	Servings

INGREDIENTS

1/4	c	Spanish olive oil
2	c	Chopped yellow onions
		Salt
		Freshly ground black pepper
2	T	Chopped garlic
3		Fresh jalapenos, stemmed
		seeded and
		finely chopped
1 1/2	c	Fresh tomatoes, seeded and
		chopped
1/4	c	Finely chopped fresh parsley
18		Capers
18		Green olives, pitted
2		Bay leaves
6		Red snapper fillets, about 6
		ounces each
3	T	Fine dried bread crumbs
3	c	Cooked long-grain white
		rice warm
1	lb	Plantains, peeled sliced
		1/4-inch thick and
		sauted
1/4	c	Finely chopped fresh
		cilantro leaves
6		Wedges fresh lime

INSTRUCTIONS

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; 8 1/2 Vegetable; 6 1/2  Fruit; 1 1/2 Fat; 4
1/2 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW #EM1C51  Converted
by MM_Buster v2.0n.

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