Red Snapper Veracruz-style (huachinango A La Veracruzana)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish, Mexican | 6 | Servings |
INGREDIENTS
| 3 | T | Olive oil |
| 1 | Onion, chopped | |
| 3 | Garlic cloves, minced | |
| 5 | Tomatoes, peeled and | |
| Chopped | ||
| About 1-1/2 pounds | ||
| 10 | Spanish-style green olives | |
| Pitted, chopped | ||
| 2 | T | Capers |
| 3 | Bay leaves | |
| 6 | Peppercorns | |
| Salt, to taste | ||
| 2 | lb | Red snapper fillets, or |
| Other white fish |
INSTRUCTIONS
Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Recipe By : "Mexican Cookery" by Barbara Hansen From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 118
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 6mg
Sodium: 325.9mg
Potassium: 302.3mg
Carbohydrates: 9.4g
Fiber: 2.3g
Sugar: 3g
Protein: 4.8g