Red Snapper (huachinango) In Veracruz Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 3 garlic cloves, finely chopped
• 1 large poblano pepper, seeded and chopped (green peppers can be substitued)
• 1 medium onion, finely chopped
• 1 (16 ounce) can diced tomatoes
• 3 tablespoons finely chopped cilantro
• 10 spanish-style stuffed green olives, sliced
• 2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
• 2 tablespoons sherry wine
• 2 tablespoons capers
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 6 (4 ounce) red snapper fillets
• 2 tablespoons lime juice
• salt & freshly ground black pepper
• 1/2 cup grated parmesan cheese

Recipe

• 1 season the fish with lime juice, salt and pepper and set aside.
• 2 sauce:.
• 3 heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
• 4 add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and pepper.
• 5 simmer for 10 minutes.
• 6 place fish in baking dish and pour the sauce over the fish.
• 7 bake at 375 for 15 to 20 minutes.