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The Essential Seafood

The Essential Seafood

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Publicado porlokikg

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Published by: lokikg on Sep 20, 2009
Copyright:Attribution Non-commercial


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2 pounds red snapper fillets
4 tablespoons vegetable oil
1 medium onion, thinly sliced into half slices
1 1/2 pounds red ripe tomatoes, peeled and finely chopped
1 cup water
8 or 9 peppercorns
2 bay leaves
2 garlic cloves, finely mashed

Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only
once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.

In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1
minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and
add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.

Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and
rinsed capers over the fish. Seal dish in foil.

Heat a few minutes in the oven at 325 degrees F before serving.

Red Snapper Veracruz


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