Snapper a la Veracruzana

Published On: May 30 2012 10:16:16 AM CDT
Updated On: May 31 2012 10:00:49 AM CDT

May 31, 2012: Chef Lee says, "This recipe is MONEY!" Taste it for yourself!

Serves 4
Prep time: 20 minutes
Cooking time: 40 minutes
Marinating time: 1 hour

Ingredients: 

4 red snapper fillets (6-8 ounces each)

salt and pepper

2 tablespoons fresh lemon juice

1 yellow onion

2 garlic cloves

3 tablespoons Octtavio Olive Oil (Cooking Connection)

2/3 cup court-bouillon (recipe follows)

1/2 bunch fresh parsley

1 bay leaf

1 cinnamon stick

10 green olives, chopped

2 cloves

1 canned jalapeno chile, finely chopped

2 tablespoons HEB capers

1 tablespoon juice from the canned chilies

3 tomatoes

 

Directions: 

  • Rinse the fish fillets and dry with paper towel.
  • Add the fillets to a large plate and sprinkle with salt and pepper.  Cover them with lemon juice and marinate in the refrigerator for 1 hour.
  • Peel and mince the onion. Peel and crush the garlic.  In a large skillet, heat the oil and brown the onion and garlic for 15 minutes.
  • Transfer them to a pan and add the court-bouillon, parsley sprigs, bay leaf and cinnamon stick all tied together.
  • Cook for 10 minutes, and then add the olives, cloves, chill pepper, capers, juice from chilies and simmer for 15 minutes.
  • Scaled the tomatoes, peel them, discard the seeds and chop the pulp.
  • Remove the aromatic bouquet and strain the court-bouillon.
  • Reheat it in a large skillet before adding the drained snapper fillets and the tomatoes.
  • Cover and cook, on medium heat, for 4 minutes.  Turn the fillets over and cook for additional 4 minutes.
  • Serve sprinkled with chopped parsley.

 

Court-Bouillon

 

Makes 2 quarts

Ingredients

4 large ripe tomatoes (scald, peel and chop)

3 garlic cloves (peeled and chopped)

3 white onions (peeled and chopped)

8 small mild green chilies

1 tablespoon dried oregano

1 tablespoon chopped fresh cilantro

2 tablespoon chopped fresh basil

1 sprig fresh thyme

2 bay leaves

pinch of salt

 

Directions:

  • In a pan, bring 2 quarts of water to a boil.  Add the tomatoes, onions, garlic, chilies, herbs and salt.  Cook for 30 minutes to make the court-bouillon.

Cookin Time With H-E-B with trademark symbol

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus