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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
 
     Title: Red Snapper Veracruz Style
Categories: Fish Main dish Mexican Seafood Sauces 
  Servings:  6

      2 lb Fish Fillets; * 
     12 ea New Potatoes; Small, 1 lb 
    1/3 c  Flour; Unbleached 
      1 t  Salt 
    1/8 t  Pepper 
    1/4 c  Olive Or Vegetable Oil 
      1 ea Onion; Large, Sliced 
      1 ea Clove Garlic; Minced 
     15 oz Tomato Puree; 1 cn 
    1/2 c  Pimento Stuffed Olives; ** 
    1/4 c  Water 
      1 T  Lime Juice 
      1 ea Pickled Jalapeno Pepper; *** 
    1/2 t  Sugar 
    1/8 t  Cinnamon; Ground 
    1/8 t  Cloves; Ground 
      1 ea Bay Leaf 
---------------------------------GARNISHES---------------------------------
      1 x  Toast; Buttered 

  *    Use large Red Snapper or other fish fillets cut into 6 serving pieces
       in this recipe.
  **   The pimento-stuffed olives should be sliced.
  ***  Use a small pickled Jalapeno Pepper that has been rinsed, seeded and
       cut into strips. (Optional)
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  Thaw the fish fillets if frozen.  In a covered pan, cook the potatoes in
  enough boiling salted water to cover for about 15 minutes or until nearly
  tender; drain.  When cool enough to handle, peel and set aside.  Combine
  flour, salt and pepper.  Coat fish fillets on both sides with the seasoned
  flour mixture.  In a large skillet, cook fish fillets in hot oil for about
  5 minutes per side or until done.  Remove fillets from the skillet and set
  aside.  Drain off the remaining oil, reserving 1 Tbls.  In the same
  skillet, cook the onion and garlic in the reserved oil until tender but
  not brown.  Add the tomato puree, olives, water, lime juice, jalapeno
  pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well.
  Add the potatoes, bring to boiling then reduce the heat and simmer,
  uncovered, for about 5 minutes.  Add the fish fillets and cook about 5
  minutes or until fish fillets are heated through.  Remove the bay leaf.
  Arrange the fish fillets and potatoes on a serving platter, spoon the
  sauce over all.  garnish platter with triangles of buttered toast if
  desired.
 
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