| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican, Seafood | 4 | Servings |
INGREDIENTS
| 2 | lb | Red snapper fillets |
| 2 | T | Lime juice |
| 1 | c | Chopped onion |
| 2 | Tomatoes, chopped | |
| 1 | Clove garlic, minced | |
| 2 | T | Olive oil |
| 1 | Jar, 2 oz sliced pimientos | |
| 2 | Jalapenos, sliced | |
| 16 | Green olives | |
| 1 | T | Capers |
| 3 | T | Sherry |
| 1/2 | t | Salt |
| 1/2 | t | Chili powder |
| 1/4 | t | Oregano |
| 1/4 | t | Pepper |
| 1/8 | t | Cinnamon |
INSTRUCTIONS
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". Preheat oven to 450. Place fish, skin side down, on a platter. Pour lime juice over fillets. Saute onion, tomatoes and garlic in oil. Stir in remaining ingredients, except fish and lime wedges. Cook, uncovered, over medium high heat 5-8 minutes, stirring until thickened. Tear off four 12x18 inch sheets of heavy duty aluminum foil. Divide fish into 4 servings; center each portion on lower half of the sheet of foil. Top each serving with 1/2 cup sauce. Fold upper half of foil over food, meeting bottom edges of foil. Seal all three edges. Allow space for heat circulation and expansion. Place packets on cookie sheet and bake for 15 minutes. To serve, transfer packets to dinner plates; cut an X in the top of each, fold back edges. Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan <[email protected]> on Feb 19, 1997.
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