Red Snapper, VeraCruz Style (Huachinango Veracruzano) recipe
information
If red snapper is not available, gurnet or sea bream may be substituted.
ingredients
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Large onion, chopped
1 Garlic clove, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
2 Small dried hot red chillis, crumbled, or Jalapefio chillis, drained and chopped
6 Stuffed green olives, chopped
4 Black olives, stoned (pitted), and chopped
700 g (1 1/2 lb) Red snapper fillets
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 g (2 oz) 4 Tbs Butter
1 Large onion, chopped
1 Garlic clove, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
2 Small dried hot red chillis, crumbled, or Jalapefio chillis, drained and chopped
6 Stuffed green olives, chopped
4 Black olives, stoned (pitted), and chopped
700 g (1 1/2 lb) Red snapper fillets
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 g (2 oz) 4 Tbs Butter
method
1. Heat the oil in a large saucepan. Add the onion and garlic and fry until they are soft. Puree the tomatoes and can juice in a blender until they are soft (or push them through a food mill) and stir them into the onion mixture with the chillis and olives. Bring to the boil, reduce the heat to low and simmer the sauce for 20 minutes.
2. Meanwhile, coat the fillets in the seasoned flour, shaking off any excess.
3. Melt the butter in a large frying-pan. Add the fillets and fry for 4 to 6 minutes on each side or until they are evenly browned and the flesh flakes easily.
4. Transfer the fish to a warmed serving dish. Pour over the sauce and serve at once.
2. Meanwhile, coat the fillets in the seasoned flour, shaking off any excess.
3. Melt the butter in a large frying-pan. Add the fillets and fry for 4 to 6 minutes on each side or until they are evenly browned and the flesh flakes easily.
4. Transfer the fish to a warmed serving dish. Pour over the sauce and serve at once.
serving amount
4 servings
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