| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican, Seafood | 8 | Servings |
INGREDIENTS
| 2 | Jalapeno peppers | |
| 2 | Onions, chopped | |
| 1 | Clove garlic, minced | |
| 2 | T | Olive oil |
| 1 | 15 oz tomato sauce | |
| 1 | T | Lime juice |
| 1 | t | Salt |
| 1/2 | t | Sugar |
| 1/8 | t | Cinnamon |
| 1/8 | t | Ground cloves |
| 1/8 | t | Pepper |
| 1/4 | c | Flour |
| 1 | t | Salt |
| 1/8 | t | 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 <bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.
A Message from our Provider:
“Even in a ‘New Age\”, God’s truth is crystal clear”