Red Snapper a la Veracruzana (Huachinango a la Veracruzana)
6 large red snapper fillets (or other firm, white-fleshed fish fillets)
3 Tbs flour seasoned with salt and pepper
1/2 cup olive oil or canola oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups tomato puree
1/4 tsp cinnamon
1/8 tsp ground cloves
3 fresh or canned jalapeño chiles (or other locally available hot chiles), seeded and cut into strips
Juice of 1 lemon
1/2 tsp sugar
12 small new potatoes, cooked and peeled
1/2 cup pimiento stuffed green olives, cut in half
Dust the fish fillets lightly with the seasoned flour. Heat 1/4 cup of the oil in a large skillet over medium heat and saute the fillets until golden but not completely cooked. Set aside. Add the remaining 1/4 cup of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown. Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally. Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil. Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily. To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives. Serves 6.
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