michael-in-phoenix
Well-known member
...this in the next few days and report back.
Huachinango a la Veracruzana- Red Snapper with a Spicy Red Sauce
From Chelsie Kenyon,
Your Guide to Mexican Cuisine.
Tender red snapper baked with a delicious red sauce. This recipe is for a marinade and a sauce, so it's really not as complicated as the ingredients list might seem.
INGREDIENTS:
3 lbs whole red snapper
2 tablespoons fresh lime juice
pinch of salt
pinch of pepper
small pinch of nutmeg
1 onion sliced
2-3 cloves of garllic, peeled and diced
1/2 cup tomato sauce
3 tomatoes seeded and diced, coarsely chopped
1/4 cup oil
1 bay leaf
1 teaspoon dried oregano
5 jalapenos (canned) roughly chopped
2 tablespoons capers
10 green olives, quartered
PREPARATION:
Marinade
If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish.
Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.
Sauce
Begin by heating up the oil in a large saute pan over medium heat and start frying the onions. When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapenos, and olives. Simmer the sauce for 5 minutes to bring the flavors together.
Cooking
Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. Serves 3-4.
Huachinango a la Veracruzana- Red Snapper with a Spicy Red Sauce
From Chelsie Kenyon,
Your Guide to Mexican Cuisine.
Tender red snapper baked with a delicious red sauce. This recipe is for a marinade and a sauce, so it's really not as complicated as the ingredients list might seem.
INGREDIENTS:
3 lbs whole red snapper
2 tablespoons fresh lime juice
pinch of salt
pinch of pepper
small pinch of nutmeg
1 onion sliced
2-3 cloves of garllic, peeled and diced
1/2 cup tomato sauce
3 tomatoes seeded and diced, coarsely chopped
1/4 cup oil
1 bay leaf
1 teaspoon dried oregano
5 jalapenos (canned) roughly chopped
2 tablespoons capers
10 green olives, quartered
PREPARATION:
Marinade
If using the whole snapper, clean it and remove the scales but leave the head and tail on for presentation. Prick the fish with a fork on both sides. Lay the fish (or the filets in a single layer in a shallow baking dish.
Whisk together the lime juice, salt, pepper, nutmeg and garlic and pour over the snapper. Refrigerate for about an hour.
Sauce
Begin by heating up the oil in a large saute pan over medium heat and start frying the onions. When they are just becoming translucent, add in the garlic and continue to cook for about 1-2 minutes until they are soft. Add in the tomatoes, tomato sauce, bay leaf, oregano, jalapenos, and olives. Simmer the sauce for 5 minutes to bring the flavors together.
Cooking
Remove the fish from the marinade and place in shallow baking dish. Cover the fish with the sauce and bake in a 300 degree oven for about 30 minutes turning once. Serves 3-4.
