RED SNAPPER VERACRUZ STYLE

VERACRUZ

Veracruz is Mexico’s oldest and largest port and the port most connected with its history Veracruz’s status as a port has made the city a blend of cultures, mostly indigenous, Spanish and Afro-Cuban. The influence of these three culture is best seen in the food and music of the area,. Fresh and full of flavor, this is a very elegant, but simple. In a traditional Veracruzan household, you would find papas cambray (recipe below) and a bowl of savory white rice served alongside.

HUACHINANGO A LA VERACRUZANA ~ RED SNAPPER VERACRUZ STYLE

FOR THE SAUCE:
1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves shopping list
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Should be made 1 day ahead for flavors to meld. Cover and refrigerate.)

FOR THE FISH
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise

Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

PAPITAS DE CAMBRAY AL AJO ~ NEW POTATOES WITH GARLIC

2 lbs very small new potatoes (unpeeled)
8 cloves garlic (minced)
1/2 cup butter
1 tbsp oil
salt & pepper to taste
1 1/2 tbsp lemon juice (optional)
1/2 tsp Tabasco sauce

Cook potatoes in a pot with salted boiling water till tender (20 to 25 minutes).Drain and set aside. In a pan, heat butter and oil Add potatoes and saute for 8 to 10 minutes. Add in garlic, salt & pepper, lemon juice and Tabasco sauce. Lower heat, cook for 3 to 4 minutes or till garlic turns golden color.Be careful not to burn garlic!