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Huachinango a la Veracruzana Recipe | |
Seafood | |
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Ingredients:
3 lb. red snapper filetsSalt and pepper 1/4 cup lime juice Jalapeno Sauce (recipe follows) Limes (cut in tulip shape) Radish roses Parsley sprigs Pimiento-stuffed olives Jalapeno Sauce: 3 cups tomatoes, peeled and diced 3/4 cup chopped onion 2 cloves garlic, minced 2 tbsp. vegetable oil 3 medium-size pickled jalapeno peppers, seeded, rinsed and chopped 1/4 cup pimiento-stuffed olives, sliced 1 tsp. salt Pinch of ground cinnamon Pinch of ground cloves
Directions:
Place fillets in a lightly oiled 13x9x2-inch baking dish. Sprinkle with salt and pepper. Pour lime juice over fish. Refrigerate, covered, 1 hour. Drain fillets, and pour Jalapeno sauce over them. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with limes, radish roses, parsley sprigs and stuffed olives. Yield: 6-8 servings.Directions for Jalapeno Sauce: Puree tomatoes in blender. Saute' onion and garlic in hot oil until tender. Add tomatoes and remaining ingredients; simmer 5 minutes. Yield: 4 cups | |