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Red Snapper Veracruz



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Red Snapper Veracruz
Gourmet Archives

2 garlic cloves
1/2 teaspoon salt
1/2 cup fresh lime juice
A 3 1/2- to 4-pound whole
red snapper, cleaned
1 1/2 cups chopped onion
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/3 cup olive oil
Two 28-ounce cans Italian plum tomatoes,
including juice, chopped
3 pickled jalapeño peppers, seeded,
cut into thin strips (1/4 cup,
wear rubber gloves)
1 cup coarsely chopped pimiento-stuffed
green olives
3 tablespoons capers
1/4 cup chopped flat-leafed parsley leaves

Mince 2 garlic cloves and mash garlic with salt, forming a paste. In a
bowl stir together well the garlic paste and lime juice. With a sharp
fork poke holes in each side of the red snapper several times.
Put the snapper in a large shallow dish and pour lime juice mixture
inside the cavity and over the snapper. Let the snapper marinate,
covered and chilled, turning it once, for 2 hours.
Meanwhile, make sauce: In a heavy kettle cook the onion, garlic, bay leaves, oregano, thyme and salt and black pepper to taste in oil over moderate heat, stirring, for 10 to 15 minutes or until onion is very soft
and pale golden. Stir in the tomatoes with juice, jalapeño peppers,
olives and capers. Bring mixture to a boil and simmer it, stirring occasionally, for 1 to 1 1/2 hours or until very thick and reduced to
about 5 cups. Stir in parsley and discard bay leaves.
Transfer the snapper with spatulas to a lightly oiled baking dish,
spoon about half the sauce over the fish, keeping the remaining
sauce warm, covered, and bake the snapper, covered, 50 to 60
minutes at 350 degrees F. or until it just flakes.
Transfer the snapper carefully to a large platter and spoon sauce
around fish. Garnish with parsley and olives. Serves 6.

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