Recipe for Red Snapper Veracruz-Style (Huachinango a La Veracruzana)

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
3 tbl	Olive oil
1 med	Onion -- chopped
3 x	Garlic cloves -- minced
5 med	Tomatoes -- peeled and
	Chopped
	About 1-1/2 pounds
10 x	Spanish-style green olives
	Pitted, chopped
2 tbl	Capers
3 x	Bay leaves
6 x	Peppercorns
	Salt -- to taste
2 lb	Red snapper fillets -- or

Instructions:

Instructions: Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

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