| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Seafood, Mexican, Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Red snapper fillets |
| 2 |
tb |
Lime juice |
| 1 |
c |
Chopped onion |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Clove garlic, minced |
| 2 |
tb |
Olive oil |
| 1 |
|
Jar (2 oz) sliced pimientos |
| 2 |
|
Jalapenos, sliced |
| 16 |
|
Green olives |
| 1 |
tb |
Capers |
| 3 |
tb |
Sherry |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Chili powder |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Pepper |
| 1/8 |
ts |
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
<bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”