| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Mexican/tex, Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
|
Red (6-ounce) snapper fillets |
| 3 |
tb |
Fresh lime juice |
| 3 |
|
Garlic cloves |
| 2 |
|
Dried bay leaves |
| 1 1/2 |
ts |
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 |
ts |
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 |
ts |
Freshly ground black pepper |
| 4 |
oz |
Chilies gueros(from an 8-ounce can) |
INSTRUCTIONS
MARINADE
TOMATO SAUCE
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, 1800
Post Oak Blvd. "
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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