Red Snapper, Veracruz (Huachinango Ala Veracr

* Exported from MasterCook *

RED SNAPPER, VERACRUZ (HUACHINANGO ALA VERACR

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Red Snapper 4 lb.
2 tb Salt or to taste
3 tb Lime juice
3 lb Tomatoes peeled,seeded and
-chopped (save seed + peel)
4 tb Olive Oil
1 lg White Onion sliced thinly
15 Pitted green Olives
3 tb Large Capers, drained
6 Whole chile Largos-canned
-or Jalepenos en escabeche
-canned
1 1/2 tb Italian, flat leaf Parsley
1 Sweet Red Pepper-canned or
Fresh peeled and cut into
Strips

METHOD: Rinse the fish well in cold water to remove
any remaining scales. Pierce the flesh on both sides
with a sharp fork and rub in the lime juice and
about 2 tsp of the salt. set the fish aside to season
in an ovenproof dish into which it will just fit. ( If
dish is too large the sauce will dry up.) Preheat oven
to 350. Heat the oil in a heavy frying pan. Add the
onions and fry gently, stirring from time to time,
until they are wilted but not browned.
Add the chopped tomatoes. Press the seeds and pulp
through a strainer to extract all the juice and add it
with the olives, capers, half of the parsley
and salt to taste. Cook over a fairly high flame until
the sauce is well-seasoned and reduced-- about ten
minutes. Pour the sauce over the fish.
Cover the dish with foil and bake for 25 minutes.
Remove foil, turn the fish
over and continue baking, uncovered, basting with the
sauce from time to time
for a further 25 minutes or until fish is done. When
tested with a fork the flesh should flake easily away
from the bone. Sprinkle with the rest of the parsley
and decorate with the strips of red pepper. Serve the
fish with plenty
of the sauce and hot tortillas and/or white rice.



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