Red Snapper a la Veracruzana

Red Snapper a la Veracruzana is a recipe I have used with lots of fish. The heat from the chilies give this a lovely kick.

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Dust the fish fillets lightly with the seasoned flour.
6 large red snapper fillets, 3 tbsp all-purpose flour
Heat 1/4 cup of the oil in a large skillet over medium heat and saute the fillets until golden but not completely cooked. Set aside.
1/2 cup olive oil
Add the remaining 1/4 cup of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown.
1 large onion, 2-4 cloves garlic
Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally.
2 cups tomato puree, 1/4 tsp cinnamon, 1 pinch ground cloves
Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil.
4 fresh jalapeños, 1 large lemon, 1/2 tsp sugar
Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily.
12 small new potatoes
To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives.
1/2 cup pimiento green olives