Home - By Category - Recipe - Seafood Page 5 | Mexican Page 3

Huachinango A La Veracruzana

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HUACHINANGO A LA VERACRUZANA
 Categories: Seafood, Mexican
      Yield: 4 Servings
 
      1    Snapper, 3 lb
      1 ts Salt
      2 tb Lime juice
      2 lb Tomato
    1/4 c  Olive oil
      1    Onion; finely sliced
      2    Garlic clove
      1    Bay leaf
    1/4 ts Oregano
     12    Olive, green; halved
      2 tb Capers
      2    Jalape¤os en escabeche
    1/2 ts Salt
      3 tb Olive oil
 
  Slice the onions finely.  Peel and slice the garlic. Cut the
  jalape¤os into strips.  Set them all aside.
  
  Clean the fish, leaving the head and tail on.  Prick the fish on both
  sides with a coarse-tined fork, rub in the salt and lime juice, and
  set aside in the dish to season for about two hours.
  
  Skin, seed, and chop the tomatoes roughly.  Set them aside.
  
  Heat the oil and fry the onion and garlic, without browning, until
  they are soft.  Add the tomatoes, with the bay leaf, oregano, olives,
  capers, jalape¤os, and salt to the pan and cook the sauce over a
  brisk flame until it is well seasoned and some of the juice has
  evaporated--about ten minutes.  Pour the sauce over the fish.
  
  Sprinkle the olive oil over the sauce and bake the fish for about
  twenty minutes, uncovered, on one side. Turn the fish over and
  continue baking it until it is just tender--about 30 minutes. Baste
  the fish frequently with the sauce during the cooking time.
  
                                The Cuisines of Mexico
                                Diana Kennedy
 
MMMMM

Display Recipe for Import.