Recipe - Red Snapper Veracruzana (Huachinango A La Veracruzana)

4 Red (6ounce) snapper
fillets

MARINADE
3 tablespoon Fresh lime juice
3 Garlic cloves
2 Dried bay leaves
1 One half teaspoon Dried crushed oregano
Three fourths cup Olive oil or less as desired
Salt and pepper to taste

TOMATO SAUCE
Three fourths cup Olive oil
7 Garlic cloves, divided
2 cup Finely chopped white onion
2 One fourth pound Tomatoes, finely chopped
Three fourths cup Pimentostuffed green
olives, finely chopped
One fourth cup Capers
6 Fresh bay leaves or 3 dried
1 One half teaspoon Crushed dried oregano
2 Sprigs fresh thyme or 1
teaspoon each dried
2 Sprigs fresh marjoram or 1
teaspoon each dried
Salt to taste
One half teaspoon Freshly ground black pepper
4 ounce Chilies gueros(from an
8ounce can)

In blender or food processor, blend lime juice, garlic, bay leaves,
oregano, oil, salt and pepper to make a marinade. Place fish in large
baking dish and pour marinade over it. Cover and marinate about 1 hour in
the refrigerator.

Prepare Sauce: Heat oil in saucepan. Brown 3 garlic cloves and discard.
Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes,
olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and
chilies. Simmer 2 One half hours, stirring occasionally. Sauce will be thick.
Remove from heat and set aside.

Preheat oven to 350 degrees. Remove fillets from marinade and place in
another large baking dish. Bake until fish is done, about 15 minutes,
basting with some of the tomato sauce occasionally. Do not overcook. To
serve, place fillets on a platter and cover with remaining sauce, which has
been warmed. Any extra sauce can be served on the side, accompanied with
white rice. Makes 4 servings.

"This version of Snapper Veracruzana is from La Valerosa Restaurant, 1800
Post Oak Blvd. "

By Lou Parris lbparris@earthlink.net on May 13, 1997

Recipe by: Houston Chronicle, May, 1997=20 Posted to MCRecipe Digest V1
#620 by Lou Parris lbparris@earthlink.net on May 26, 1997