Huachinango A La Veracruzana
(Veracruz Style Red Snapper)
4 Lbs Red Snapper Filets
1 tsp Salt
2 tbsp Lime Juice
2 lbs Tomato
1/4 cup Olive Oil
1 large Onion
4 Cloves of Garlic
4 Bay Leaves
1 tsp Mexican Oregano
2 tbsp Capers
6 Jalapeno Peppers
Rub lime juice and salt on the filets. Let marinate for about an hour. In the meantime....
Finely slice the onions.
Peel and slice the garlic.
Cut olives across into slices
De-seed jalapenos and cut them into strips.
Cut a cross at the bottom of each tomato. Place them in a heat proof bowl. Pour boiling water until covered. Leave for three minutes. Take tomatoes out with a slotted spoon and plunge them into a bowl of cold water. Drain. Peel off the skin that would have begun to peel back from the crosses. Cut tomatoes in half, deseed them and chop them into rough pieces.
In other words, Skin, De-seed and Chop the tomatoes.
Now everything is prepared, we're going to put it all together.
First preheat oven to 350º
To make the sauce, heat oil and fry onion and garlic in a frying pan or wok without browning until they are soft.
Add the tomatoes, bay leaves, oregano, olives, capers, jalapenos and salt to the pan or wok. Cook over a brisk flame until well seasoned and some of the juice has evaporated (about 5 minutes).
In a baking dish add a little olive oil at the bottom.
Put in the filets.
Pour sauce over filets.
Sprinkle a little olive oil over the sauce and fish.
Bake for about 30-40 minutes (depending on thickness of filets).
Can be served with rice, black beans and tortillas.
* I served it over banana leaves to give a gourmet presentation (fancy schmancy).
* I you can't find red snapper, I've found cod is a good substitute. Actually, any white fish will do.
* The traditional dish asks for a whole fish. you would cook for an hour. I just don't like to eat anything thats looking back at me.