RED SNAPPER, VERACRUZ STYLE
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Huachinango a la Veracruzana
In a traditional Veracruzan household, you would find
papas cambray
(roasted tiny white potatoes) and a bowl of savory white rice served alongside.
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise
Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
Makes 6 servings.
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Bon Appétit
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May 2003
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A Cook from Lake Forest, IL on 05/14/03
I made this this evening and it is an excellent recipe. The recipe is very simple and uses mostly pantry staples, so it can be assembled without a lot of shopping. The whole thing comes together very quickly. The sauce is delicious and keeps the fish very moist while baking. It has a nice balance of sweet, salty, acidity and oil. Rather than dirty a baking dish I would suggest using a large (5qt), oven proof chef's pan to make the sauce. Then add the raw fish, spoon the sauce on top and put in the oven for the requisite baking time.
A Cook from Somerset, NJ on 05/14/03
Won't the fish dry out and sauce burn in the glass dish if it is baked uncovered? I baked a fish uncovered once and this is what happened. This sounds great though. I would like to try this.
A Cook from Boston, MA on 05/14/03
Easy, quick and very tasty. Snapper was not available, so I used halibut instead. I can't wait to make this for guests!
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