Recipe - Red Snapper Veracruz-Style (Huachinango A La Veracruzana)

3 tablespoon Olive oil
1 md Onion chopped
3 Garlic cloves minced
5 md Tomatoes peeled and
Chopped
About 1One half pounds
10 Spanishstyle green olives
Pitted, chopped
2 tablespoon Capers
3 Bay leaves
6 Peppercorns
Salt to taste
2 pound Red snapper fillets or
Other white fish

Heat olive oil in a large saucepan. Add onion and garlic. Cook until
tender but not browned. Add tomatoes, olives, capers, bay leaves,
peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently
uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle
with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and
simmer 10 minutes or until fish flakes easily when tested with a fork.

Recipe By : "Mexican Cookery" by Barbara Hansen

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip