Fish, Veracruz Style
Author: Kitchens
  • 1 onion, chopped well
  • 6 to 8 red snapper fillets
  • 1 small can pimientos, chopped coarsely
  • 2 Tablespoons capers
  • 1 jar green olives, pitted and chopped coarsely, 3-ounce
  • parsley, fresh, chopped as a garnish
  • 3 boiled potatoes (optional)
  • 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
  1. Heat 3 tablespoons oil in heavy skillet.
  2. 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.
  3. 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.
  4. Bake in a moderate (350 degree) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork.
  5. Sprinkle with just enough fresh parsley to add a little color.
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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