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Red Snapper Veracruzana (huachinango A La Veracruzana)

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CATEGORY CUISINE TAG YIELD
Seafood Mexican Mexican/tex, Seafood 1 Servings

INGREDIENTS

4 Red, 6-ounce snapper
fillets
3 T Fresh lime juice
3 Garlic cloves
2 Dried bay leaves
1 1/2 t Dried crushed oregano
3/4 c Olive oil or less as desired
Salt and pepper to taste
3/4 c Olive oil
7 Garlic cloves, divided
2 c Finely chopped white onion
2 1/4 lb Tomatoes, finely chopped
3/4 c Pimento-stuffed green
olives finely chopped
1/4 c Capers
6 Fresh bay leaves or 3 dried
1 1/2 t Crushed dried oregano
2 Sprigs fresh thyme or 1
teaspoon each dried
2 Sprigs fresh marjoram or 1
teaspoon each dried
Salt to taste
1/2 t Freshly ground black pepper
4 oz Chilies gueros, from an
8-ounce can
18 Post Oak Blvd. "

INSTRUCTIONS

In blender or food processor, blend lime juice, garlic, bay leaves,
oregano, oil, salt and pepper to make a marinade. Place fish in large
baking dish and pour marinade over it. Cover and marinate about 1  hour
in the refrigerator.  Prepare Sauce: Heat oil in saucepan. Brown 3
garlic cloves and  discard. Mince remaining garlic. Brown garlic and
onion in oil. Add  tomatoes, olives, capers, bay leaves, oregano,
thyme, marjoram, salt,  pepper and chilies. Simmer 2 1/2 hours,
stirring occasionally. Sauce  will be thick. Remove from heat and set
aside.  Preheat oven to 350 degrees. Remove fillets from marinade and
place in  another large baking dish. Bake until fish is done, about 15
minutes,  basting with some of the tomato sauce occasionally. Do not
overcook.  To serve, place fillets on a platter and cover with
remaining sauce,  which has been warmed. Any extra sauce can be served
on the side,  accompanied with white rice. Makes 4 servings.  "This
version of Snapper Veracruzana is from La Valerosa Restaurant,  By Lou
Parris <lbparris@earthlink.net> on May 13, 1997  Recipe by: Houston
Chronicle, May, 1997=20 Posted to MC-Recipe Digest  V1 #620 by Lou
Parris <lbparris@earthlink.net> on May 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1757
Calories From Fat: 1501
Total Fat: 170.2g
Cholesterol: 0mg
Sodium: 3278.8mg
Potassium: 2200.3mg
Carbohydrates: 65.2g
Fiber: 16.9g
Sugar: 25.7g
Protein: 12g


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