| 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
<bjernigan@WORLDNET.ATT.NET> on Feb 19, 1997.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”