ID:16
Recipe Name:FISH, VERACRUZ STYLE
Name: john
Email: jelken_27@yahoo.com
Date: August 4, 2001
Category: Seafood
Category: Other Recipes
Nationality: Mexican
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Number of servings: 6
Calories Per Serving: 6
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
6 tablespoons oil
1 no. 2 1/2 can tomatoes, chopped
1 teaspoon sugar
3 teaspoons chili powder
1/2 teaspoon allspice
1 clove of garlic, crushed
1/2 teaspoon grated orange rind
Salt and pepper to taste
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Right Ingredients:
1 onion, chopped well
6 - 8 red snapper fillets
1 small can pimientos, chopped coarsely
2 tablespoons capers
One 3-oz jar green olives, pitted and chopped coarsely
Parsley, fresh, chopped as a garnish
3 boiled potatoes (optional)
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| Cooking
Instructions: |
Instructions: Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered. Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.
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| Serving Suggestion: |
None
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| Additional Comments: |
Serve the potatoes on the side or some people prefer to add cubed, hot, boiled potatoes to the fish during the last 5-7 minutes of cooking.
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| Preparation Time: |
None
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| Number of servings: |
6
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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