Huachinango a la Veracruzana
INGREDIENTS:
6 Huachinango (red snapper) fillets2 tablespoons of butter
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
6 jalapeño peppers (Jalapeño means “from Jalapa,” the city where my grandma grew up)
1 tablespoon oil
4 garlic cloves
1/2 cup of chopped onion
3 3/4 cups peeled, chopped tomatoes
1 green pepper cut in strips
1/4 cup of capers
1 teaspoon salt
PREPARATION:
Heat oil in a large saucepan and fry the garlic and onion for three minutes. Add tomatoes and bring to boil. Add the green pepper and stir for 2 minutes. Add salt, pepper, bay leaves and oregano. When it returns to boil again, cover and simmer for 8 minutes. Add capers (and green olives if you want) and cook for another 5 minutes. Check the taste and remove from heat. Preheat oven at 375 degrees. for 20 minutes. Wash and dry the fish fillets and sprinkle lightly with salt and pepper. Melt butter in large skillet, sauté the fish on both sides, and put it on a greased baking pan. Pour on the sauce, cover dish with foil, and bake for 10 to 15 minutes. Place a jalapeño pepper by each fillet before serving. Enjoy!!!
