Ingredients

  • 3 lb. red snapper filets
  • Salt 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



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Submitted 6/13/05.
Source: Southern Living, September 1980
Submitted By: Teresa Johnson
techgoddess@att.net
Huachinango a la Veracruzana