Recipe - Huachinango Veracruzano (Good)

2 Jalapeno peppers
2 Onions, chopped
1 Clove garlic, minced
2 tablespoon Olive oil
1 cn (15 oz) tomato sauce
1 tablespoon Lime juice
1 teaspoon Salt
One half teaspoon Sugar
1/8 teaspoon Cinnamon
1/8 teaspoon Ground cloves
1/8 teaspoon Pepper
One fourth cup Flour
1 teaspoon Salt
1/8 teaspoon Pepper
2 pound Red snapper fillets, cut
into serving pieces
One fourth cup Olive oil
One fourth cup Sliced pimento stuffed
olives
Parsley

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".

Remove stems, seeds and membranes from jalapenos; cut chiles into thin
strips. Cook and stir onions and garlic in 2 T. oil until onion is tender.
Add chiles, tomato sauce, lime juice, 1 t. salt, sugar, cinnamon, cloves
and 1/8 t. pepper. Heat to boiling; reduce heat and simmer uncovered 5
minutes. Keep warm.

Mix flour, 1 t. salt and 1/8 t. pepper; coat fish with flour mixture. Heat
One fourth c. oil in skillet until hot. Cook fish over medium heat until golden
brown, turning carefully, 4 minutes on each side. Garnish with olives and
parsley. Spoon sauce over fish.
Posted to FOODWINE Digest 19 Feb 97 by Bill Jernigan
bjernigan@WORLDNET.ATT.NET on Feb 19, 1997.