MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Veracruz Style Red Snapper
Categories: Mexican, Seafood
Yield: 4 Servings

4 Whole red snapper; cleaned
2 Limes; juice of
4 cl Garlic; crushed
1 ts Dried oregano (5 ml)
1/2 ts Salt
Bottled capers; drained, to
-garnish
Lime wedges; to serve

MMMMM---------------------------SAUCE--------------------------------
1/2 c Olive oil (120 ml)
2 Bay leaves
2 cl Garlic; sliced
4 Fresh jalapeno chillies;
-seeded and cut in strips
1 Onion; thinly sliced
8 Fresh tomatoes
1/2 c Pickled jalapeno chili
-slices (75 g)
1 tb Soft dark brown sugar
1/2 ts Ground cloves
1/2 ts Ground cinnamon
1 1/4 c Green olives stuffed with
-pimiento (150 g)

Preheat the oven to 180°C / 350°F. Rinse the fish inside and out,
then pat dry with paper towels. Place in a large roasting tin in a
single layer.

Mix the lime juice, garlic, oregano, and salt in a small bowl. Pour
the mixture over the fish. Bake for about 30 minutes, or until the
flesh flakes easily when tested with the tip of a sharp knife.

Meanwhile, make the sauce. Heat the olive oil in a saucepan, add the
bay leaves, garlic and chili strips; fry over a low heat for 3 to 4
minutes.

Add the onion slices to the oil in the saucepan and cook for 3 to 4
min more, until all the onion is softened and translucent.

Cut a cross in the base of each tomato. Place them in a heatproof
bowl and pour over boiling water to cover. After 3 minutes, lift the
tomatoes out on a slotted spoon and plunge them into a bowl of cold
water. Drain. The skins will have begun to peel back from the crosses.

Skin the tomatoes completely, then cut them in half and squeeze out
the seeds. Chop the flesh finely and add it to the onion mixture.
Cook for 3 to 4 minutes, until the tomato is starting to soften.

Add the pickled jalapenos, brown sugar, ground cloves, and cinnamon
to the sauce. Cook for another 10 minutes, stirring frequently, then
stir the olives into the sauce and pour a little over each fish.
Garnish with the capers and serve with lime wedges. A rice dish would
make a good accompaniment.

Recipe by The food and cooking of Mexico by Jane Milton, 2011

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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Veracruz Style Red Snapper
Categories: Mexican, Seafood
Yield: 4 Servings

I was going to glom this for my database but I discovered that I have
it already. Along with this one ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tilapia Veracruz
Categories: Seafood, Herbs, Chilies, Rice, Vegetables
Yield: 4 Servings

2 tb Olive oil
2 md Red bell peppers; cored,
- sliced in strips
1 md Onion; peeled, sliced
14 1/2 oz Can Red Gold diced tomatoes
- w/chilies
1/2 ts Dried oregano
1/2 ts Hot pepper sauce
1 1/2 lb Tilapia filets; 4 pieces *
1/2 ts (ea) salt & pepper
2 c Hot, cooked rice

Set oven @ 350oF/175oC. Coat a 13" x 9" x 2" baking dish
with nonstick cooking spray. Heat oil in a large skillet
over medium heat. Add peppers and onion; cook 4 minutes.
Add tomatoes and oregano; cook 3 minutes. Stir in hot
sauce.

Place fish in prepared dish. Top with pepper mixture.
Season with salt and pepper.

Bake @ 350oF/175oC for 25 minutes, until fish flakes
easily with a fork. Spoon fish and pepper mixture onto
plates; serve with rice.

* I substituted grouper, as I know how farmed tilapia is
raised and I don't care to eat it. *EVER* Besides,
grouper is a flavourful fish and is available if I ask
at Hy-Vee's service seafood counter or at my local
(Robert's Seafood) fish monger. Other substitutes that
my mental taster tells me would work well here are red
snapper (flakier) or monkfish (a bit harder to find here
in the Great American Outback 800 or more miles from any
salt water).

I used Cholula for the hot sauce and added 1 green serrano
(not noted in ingredients list) seeded and minced to the
tomatoes w/chilies. - UDD

Better Homes & Gardens | June 2012

MM Format by Dave Drum - 06 June 2012

Uncle Dirty Dave's Kitchen

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Re: Veracruz Style Red Snappe
By: Dave Drum to Ben Collver on Mon Sep 23 2024 06:34:00

Thanks for the additional recipe. Here's a vegan version:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Pescado A La Veracruzana
Categories: Mexican, Vegetarian
Yield: 4 Servings

1/2 sm Cauliflower; sliced into
- 4 steaks
3 tb Olive oil
1/2 White onion; sliced
4 cl Garlic; minced
1 lb Roma tomatoes (4 lg);
- roughly chopped
1/4 c Parsley; finely chopped
1 c Green olives
3 tb Capers
1 tb Nori sheets; ground
1 Bay leaf
1/2 Lime; juice of
8 Chiles guerros; to taste
- (optional)

Preparation time: 15 minutes
Cooking time: 30 minutes

Pescado a la Veracruzana is one of the most well known Mexican fish
recipes. This version is a vegan one that you're going to love! Still
has the same delicious flavors but without the fish!

Heat the oil then add cauliflower and saute on both sides. Remove
them from the pan and set aside. Add a little more oil to the pan
then add the onion and saute until soft.

Next add garlic, tomato, parsley, olives, capers, nori powder,
bayleaf, and lime juice. Stir until well combined and simmer until
tomatoes have softened and released their juices. Now mix in the
chiles gueros, and carefully add back the cauliflower into the pan.
Try to coat the cauliflower with some of the sauce.

Simmer until the cauliflower is fork tender or to your desired
tenderness. Serve with steamed white rice and enjoy!

Recipe by Nancy Lopez

Recipe FROM:
<https://mexicanmademeatless.com/pescado-a-la-veracruzana/>

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