Red Snapper A La Veracruzana
Submitted by brianjwood on August 02, 2002 at 6:07 am

DESCRIPTION
Red Snapper a la VeraCruzana

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is from a recipe web site I have tagged. There was no name to attribute the recipe to. I enjoy fish, but spices do add to the enjoyment.
Red Snapper a la Veracruzana
6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs (45 ml) all-purpose flour seasoned with salt and pepper
1/2 cup (125 ml) olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups (500 ml) tomato puree
1/4 tsp (1 ml) cinnamon
A pinch ground cloves
3 fresh or canned jalapeño chilies (or other locally available hot chilies),
seeded and cut into strips
Juice of 1 lemon
1/2 tsp (2 ml) sugar
12 small new potatoes, cooked and peeled
1/2 cup (125 ml) pimiento stuffed green olives, cut in half
Dust the fish fillets lightly with the seasoned flour. Heat 1/4 cup (60 ml) of
the oil in a large skillet over medium heat and sauté the fillets until golden
but not completely cooked. Set aside. Add the remaining 1/4 cup (60 ml) of the
oil, the onion and the garlic to the skillet, and fry until the onion is
transparent but not brown. Add the tomato puree, cinnamon, and cloves and cook
over moderate to low heat for 5 minutes, stirring occasionally. Add the chilies,
lemon juice, sugar, and salt and pepper to taste, and bring to a boil. Reduce
the heat, add the potatoes and fish fillets and cook for an additional 5
minutes, or until the fish is firm and flakes easily. To serve, arrange the fish
on a hot serving platter and cover with the sauce, surrounded by the potatoes
and garnished with the olives. Serves 6.