| 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.
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