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Red Snapper a la Veracruzana




Source of Recipe


The chef at wwrecipes - the week of May 18, 1998


Recipe Introduction


"Classic Mexican" week continues with this world-class fish recipe. Many travelers to Mexico are surprised at the number of seafood items on restaurant menus. The abundance of fish in the gulf of Mexico and the Sea of Cortez account in part for this, as do the thousands of miles of coastline on two oceans. But the real clue to the popularity of seafood in Mexico is the love of fine food that the Mexican people have demonstrated in the creation and evolution of their unique cuisine.


List of Ingredients




6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs (45 ml) all-purpose flour seasoned with salt and pepper
1/2 cup (125 ml) olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups (500 ml) tomato puree
1/4 tsp (1 ml) cinnamon
A pinch ground cloves
3 fresh or canned jalapeño chilies (or other locally available hot chilies), seeded and cut into strips
Juice of 1 lemon
1/2 tsp (2 ml) sugar
12 small new potatoes, cooked and peeled
1/2 cup (125 ml) pimiento stuffed green olives, cut in half

Recipe



Dust the fish fillets lightly with the seasoned flour. Heat 1/4 cup (60 ml) of the oil in a large skillet over medium heat and sauté the fillets until golden but not completely cooked. Set aside. Add the remaining 1/4 cup (60 ml) of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown. Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally. Add the chilies, lemon juice, sugar, and salt and pepper to taste, and bring to a boil. Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily. To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives. Serves 6.