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  Added: Oct 24, 2006  •  Visited (394)  •  Print version Print this recipe (22)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Red Snapper With Tomato Sauce, Olives And Potatoes
(Huachinango Veracruzano)
What You Need:
  • 6 medium new potatoes, peeled (about 2 pounds)
  • 12 medium fresh tomatoes, peeled, seeded and coarsely chopped (see salsa cruda), or substitute 4 cups drained, canned Italian plum tomatoes
  • ¼ cup olive oil
  • 1 cup coarsely chopped onions
  • ¼ teaspoon finely chopped garlic
  • 4 canned jalapeno chilies, rinsed in cold water, split, seeded and cut lengthwise into strips 1/8 inch wide
  • ¼ cup pimiento-stuffed olives
  • 1 tablespoon fresh lime juice
  • ½ teaspoon sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8teaspoon ground cloves
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup flour
  • 6 red snapper fillets (about 2½ to 3 pounds), or substitute any other firm white fish
  • 4 to 6 tablespoons butter
  • 3 slices homemade-type white bread, trimmed of the crust and cut diagonally into 4 triangles each
  • 1 tablespoon finely chopped fresh parsley

  • How To Cook:
    1. Preheat the oven to 250°F. Drop the potatoes into a large pan of rapidly boiling, lightly salted water, and boil them vigorously, uncovered, until they show no resistance when pierced with the tip of a small, sharp knife. Be careful not to overcook them.

    2. Drain them thoroughly, place them in a baking dish, and cover them lightly with aluminum foil. Keep them warm in the oven while you prepare the other ingredients.

    3. Place the tomatoes in the jar of an electric blender and blend them at high speed until they are reduced to a smooth puree. (To puree the tomatoes by hand, use the back of a large spoon to force them through a sieve set over a bowl, then discard any pulp and seeds left in the sieve.)

    4. Melt 2 tablespoons of the oil over moderate heat until a light haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are transparent but not brown.

    5. Stir in the pureed tomatoes, garlic, chilies, olives, lime juice, sugar, cinnamon, cloves, salt and pepper, and cook over moderate heat for about 5 minutes. Remove the pan from the heat, cover, and set aside.

    6. Spread out the flour on a long strip of wax paper. Lightly salt each fish fillet, then dip it in the flour, coating both sides evenly. Vigorously shake each fillet to rid it of any excess flour. Set the fillets side by side on another sheet of wax paper.

    7. In a heavy 12-inch skillet, heat 2 tablespoons of the oil over high heat until a light haze forms above it. Add the fillets, three at a time, and fry them for about 2 minutes on each side, until they are golden brown.

    8. Add more oil to the pan when necessary. Transfer the browned fillets to a large heated serving platter, cover it loosely with foil and place it in the oven to keep warm.

    9. Quickly heat 4 tablespoons of the butter in another large skillet and when the foam subsides add the bread triangles. Fry them over moderate heat until they are browned on both sides, adding more of the butter if necessary. Drain the bread on paper towels.

    10. To serve, remove the fish from the oven, pour the sauce over it (reheated, if it has cooled too much), and arrange the potatoes and toast triangles alternately around the fish. Sprinkle the fish with chopped parsley and serve.

    To Make: 6
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Fish » Snapper
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Tomatoes
    Dish » Main Courses


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