*  Exported from  MasterCook  *
           Red Snapper Veracruzana (Huachinango A La Veracruzana)
 Recipe By     : Houston Chronicle, May, 1997 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican/Tex-Mex                  Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    red (6-ounce) snapper fillets
    3      tablespoons   fresh lime juice
    3                    garlic cloves
    2                    dried bay leaves
    1 1/2  teaspoons     dried crushed oregano
      3/4  cup           olive oil or less as desired
                         salt and pepper to taste
                         TOMATO SAUCE
      3/4  cup           olive oil
    7                    garlic cloves -- divided
    2      cups          finely chopped white onion
    2 1/4  pounds        tomatoes -- finely chopped
      3/4  cup           pimento-stuffed green olives -- finely chopped
      1/4  cup           capers
    6                    fresh bay leaves or 3 dried
    1 1/2  teaspoons     crushed dried oregano
    2      sprigs        : fresh thyme or 1 teaspoon each dried
    2      sprigs        : fresh marjoram or 1 teaspoon each dried
                         salt to taste
      1/2  teaspoon      freshly ground black pepper
    4      ounces        chilies gueros (from an 8-ounce 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 1/2 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
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