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