Recipe - Huachinango Veracruzano (Even Better!)

2 pound Red snapper fillets
2 tablespoon Lime juice
1 cup Chopped onion
2 Tomatoes, chopped
1 Clove garlic, minced
2 tablespoon Olive oil
1 Jar (2 oz) cut or sliced up pimientos
2 Jalapenos, cut or sliced up
16 Green olives
1 tablespoon Capers
3 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Chili powder
One fourth teaspoon Oregano
One fourth teaspoon Pepper
1/8 teaspoon Cinnamon

Note: 2 lb. cod, haddock, halibut or yellow pike fillets can be substituted
for the red snapper fillets. But then, it will be "Somethingelse
Veracruzano".

Preheat oven to 450. Place fish, skin side down, on a platter. Pour lime
juice over fillets. Saute onion, tomatoes and garlic in oil. Stir in
remaining ingredients, except fish and lime wedges. Cook, uncovered, over
medium high heat 58 minutes, stirring until thickened. Tear off four 12x18
inch sheets of heavy duty aluminum foil. Divide fish into 4 servings;
center each portion on lower half of the sheet of foil. Top each serving
with One half cup sauce. Fold upper half of foil over food, meeting bottom edges
of foil. Seal all three edges. Allow space for heat circulation and
expansion. Place packets on cookie sheet and bake for 15 minutes. To serve,
transfer packets to dinner plates; cut an X in the top of each, fold back
edges.

Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan
bjernigan@WORLDNET.ATT.NET on Feb 19, 1997.