*  Exported from  MasterCook  *
 
               RED SNAPPER, VERACRUZ (HUACHINANGO ALA VERACR
 
 Recipe By     : 
 Serving Size  : 7    Preparation Time :0:00
 Categories    : Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Red Snapper 4 lb.
    2       tb           Salt or to taste
    3       tb           Lime juice
    3       lb           Tomatoes peeled,seeded and
                         -chopped (save seed + peel)
    4       tb           Olive Oil
    1       lg           White Onion sliced thinly
   15                    Pitted green Olives
    3       tb           Large Capers, drained
    6                    Whole chile Largos-canned
                         -or Jalepenos en escabeche
                         -canned
    1 1/2   tb           Italian, flat leaf Parsley
    1                    Sweet Red Pepper-canned or
                         Fresh peeled and cut into
                         Strips
 
   METHOD: Rinse the fish well in cold water to remove
   any remaining scales. Pierce the flesh on both sides
   with a sharp fork and rub in the lime juice and
   about 2 tsp of the salt. set the fish aside to season
   in an ovenproof dish into which it will just fit. ( If
   dish is too large the sauce will dry up.) Preheat oven
   to 350. Heat the oil in a heavy frying pan. Add the
   onions and fry gently, stirring from time to time,
   until they are wilted but not browned.
   Add the chopped tomatoes. Press the seeds and pulp
   through a strainer to extract all the juice and add it
   with the olives, capers, half of the parsley
   and salt to taste. Cook over a fairly high flame until
   the sauce is well-seasoned and reduced-- about ten
   minutes. Pour the sauce over the fish.
   Cover the dish with foil and bake for 25 minutes.
   Remove foil, turn the fish
   over and continue baking, uncovered, basting with the
   sauce from time to time
   for a further 25 minutes or until fish is done. When
   tested with a fork the flesh should flake easily away
   from the bone. Sprinkle with the rest of the parsley
   and decorate with the strips of red pepper. Serve the
   fish with plenty
   of the sauce and hot tortillas and/or white rice.
  
 
 
                    - - - - - - - - - - - - - - - - - -