PESCADO A LA VERACRUZANA

PESCADO A LA VERACRUZANA image

Categories Fish

Yield 4 servings

Number Of Ingredients 22

4 Snapper fillets (6 oz. each), skinned
3 TB Lime juice
Salt and pepper
1 TB Olive oil
1 Medium onion, thinly sliced
2 cloves Garlic, thinly sliced
1 Jalapeno fresh, thinly sliced
either 4 Tomatoes large, peeled, seeded course chop
or 28 oz. Can tomatoes, drained and coarse chopped
2 TB Capers, rinsed and drained
1 TB Green olives, chopped
1 Jalapeno pickled, finely chopped
2-3 t Pickled jalapeno juice, divided
3 TB Cilantro or Parsley, chopped, didvided
1/2 t dried Marjoram
1/2 t dried Oregano
2 Bay leaves
1 stick Cinnamon (3")
2 Cloves
1 strip Orange peel
1 c Fish stock or bottled clam juice
or chic stok, veg stok, juice from tomatoes

Steps:

Place fish in shallow 13x9 glass dish. sprinkle both sides with lime juice, salt, pepper. Heat oil in large nonstick skillet over med. Add onions. Cook, stirring often, 4 min. Add garlic and fresh jalapeno. Cook, stirring often, 4 min, til onion soft but not brown. Add tomatoes, capers, olives, pickled jalapeno, and 2 t jalapeno juice. Cook 1 min. Stir in 1 1/2 TB cilantro or parsley, marjoram, oregano, bay leaves and cinnamon stick. Stick cloves into orange peel and add to skillet. Cook 5 min. add stock and simmer 10 min, til thick and flavorful. Add fish and spoon sauce on top. Cook 4-5 min per side, or til fish flakes. Season with salt, pepper, chile juice. Remove and discard bay leaves, cinnamon stik, orange peel. Sprinkle with remaining cilantro or parsley.