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Snapper Veracruzana

Source of Recipe

"Southern Living", September 1980


List of Ingredients

3 lb. red snapper filets
Salt and pepper
1/4 cup lime juice
Jalapeno Sauce (recipe follows)
Limes (cut in tulip shape)
Radish roses
Parsley sprigs
Pimiento-stuffed olives


Recipe

Place fillets in a lightly oiled 13x9x2-inch baking dish. Sprinkle with salt and pepper. Pour lime juice over fish. Refrigerate, covered, 1 hour. Drain fillets, and pour Jalapeno sauce over them. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with limes, radish roses, parsley sprigs and stuffed olives. Yield: 6-8 servings.

Jalapeno Sauce

Ingredients:

3 cups tomatoes, peeled and diced
3/4 cup chopped onion
2 cloves garlic, minced
2 tbsp. vegetable oil
3 medium-size pickled jalapeno peppers, seeded, rinsed and chopped
1/4 cup pimiento-stuffed olives, sliced
1 tsp. salt
Pinch of ground cinnamon
Pinch of ground cloves

Directions:

Puree tomatoes in blender. Saute' onion and garlic in hot oil until tender. Add tomatoes and remaining ingredients; simmer 5 minutes. Yield: 4 cups