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Red Snapper Veracruzana (Huachinango A La Veracruzana)

Red Snapper Veracruzana (Huachinango A La Veracruzana) comes together with Red Snapper Fillets Marinade, Fresh Lime Juice, Garlic, Dried Bay Leaves, and Dried Crushed Oregano. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 4
• 3 tbsp
• 3
• 2
• 1 1/2 tsp
• 3/4 cup
• 7
• 2 cup
• 2 1/4 lb
• 3/4 cup
• 1/4 cup
• 6
• 1 1/2 tsp
• 2 sprig
• 1/2 tsp
• 4 oz

Method (preview)

1. 1

   In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade.

2. 2

   Place fish in large baking dish and pour marinade over it.

3. 3

   Cover and marinate about 1 hour in the refrigerator.

4. 4

   Prepare Sauce: Heat oil in saucepan. Brown 3 garlic cloves and discard.

5. 5

   Mince remaining garlic.

6. 6

   Brown garlic and onion in oil.

7. 7

   Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.

8. 8

   Simmer 2 1/2 hours, stirring occasionally.

9. 9

   Sauce will be thick.

10. 10

    Remove from heat and set aside.

11. 11

    Preheat oven to 350 degrees.

12. 12

    Remove fillets from marinade and place in another large baking dish.

13. 13

    Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally.

14. 14

    Do not overcook.

15. 15

    To serve, place fillets on a platter and cover with remaining sauce, which has been warmed.

16. 16

    "This version of Snapper Veracruzana is from La Valerosa Restaurant, 1800