Name: Huachinango Veracruzano (Good)
Ingredients: 2 Jalapeno peppers; 2 Onions, chopped; 1 Clove garlic, minced; 2 tb Olive oil; 1 cn (15 oz) tomato sauce; 1 tb Lime juice; 1 ts Salt; 1/2 ts Sugar; 1/8 ts Cinnamon; 1/8 ts Ground cloves; 1/8 ts Pepper; 1/4 c Flour; 1 ts Salt; 1/8 ts Pepper; 2 lb Red snapper fillets, cut into serving pieces; 1/4 c Olive oil; 1/4 c Sliced pimento stuffed olives; Parsley

Here is a beautiful antithesis. In ourselves we are scattered, in Christ we are gathered together. By nature we go astray and are driven headlong to destruction, in Christ we find the path that leads us to the gate of salvation. Our sins overwhelm us, but they are laid on Christ by whom we are unburdened. Therefore, when we were perishing and, alienated from God, were hastening to hell, Christ took upon Himself the filthy depths of our sins, to rescue us from eternal destruction.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Seafood, Mexican, Fish	8	Servings

INGREDIENTS

2		Jalapeno peppers
2		Onions, chopped
1		Clove garlic, minced
2	tb	Olive oil
1	cn	(15 oz) tomato sauce
1	tb	Lime juice
1	ts	Salt
1/2	ts	Sugar
1/8	ts	Cinnamon
1/8	ts	Ground cloves
1/8	ts	Pepper
1/4	c	Flour
1	ts	Salt
1/8	ts	Pepper
2	lb	Red snapper fillets, cut into serving pieces
1/4	c	Olive oil
1/4	c	Sliced pimento stuffed olives
		Parsley

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".
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 1/8 t. pepper. Heat to boiling; reduce heat and simmer uncovered 5
minutes. Keep warm.
Mix flour, 1 t. salt and 1/8 t. pepper; coat fish with flour mixture. Heat
1/4 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
<[email protected]> on Feb 19, 1997.

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