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Red Snapper Veracruz Style

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Submitted by synergy129

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

2 907.2
POUNDS G FISH FILLETS
use large red snapper or other fish fillets cut into 6 serving , pieces in this recipe.
12 12
EACH EACH NEW POTATOES
small, 1 lb *
1 5
TEASPOON ML SALT
0.6
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML OLIVE OIL
or vegetable oil
1 1
EACH EACH ONIONS
large, sliced
1 1
EACH EACH GARLIC CLOVES
minced
15 433.5
OUNCES ML/G TOMATO PURÉE (PASSATA)
1 can
½ 118
CUP ML PIMENTO STUFFED GREEN OLIVES
the pimentostuffed olives should be sliced. *
¼ 59
CUP ML WATER
1 15
TABLESPOON ML LIME JUICE
1 1
EACH EACH PICKLED JALAPENOS
use a small pickled jalapeno pepper that has been rinsed, , seeded and cut into strips. (optional) *
½ 2.5
TEASPOON ML SUGAR
0.6
TEASPOON ML CINNAMON
0.6
TEASPOON ML CLOVES, GROUND
1 1
EACH EACH BAY LEAVES *
Garnishes
1 1
X X BREAD
buttered, toasted *

Directions

Thaw the fish fillets if frozen.

In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain.

When cool enough to handle, peel and set aside.

Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture.

In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done.

Remove fillets from the skillet and set aside.

Drain off the remaining oil, reserving 1 Tbls.

In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown.

Add the tomato purée, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well.

Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes.

Add the fish fillets and cook about 5 minutes or until fish fillets are heated through.

Remove the bay leaf.

Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all.

Garnish platter with triangles of buttered toast if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 322 32% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 575mg 24%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 78g
Vitamin A 9% Vitamin C 18%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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