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Red Snapper Veracruzana (Huachinango a la Veracruzana) Tomato Sauce (See Tomato Sauce
recipe)
3tablespoons
fresh lime juice
3garlic
cloves
2dried
bay leaves
1
1/2 teaspoons dried crushed oregano
3/4
cup olive oil or less as desired
Salt
and pepper to taste
4(6-ounce)
red snapper fillets Prepare Sauce. In blender or food
processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper
to make a marinade. Place fish in large baking dish and pour marinade over it.
Cover and marinate about 1 hour in the refrigerator. Preheat oven to 350 degrees. Remove fillets
from marinade and place in another large baking dish. Bake until fish is done,
about 15 minutes, basting with some of the tomato sauce occasionally. Do not
overcook. To serve, place fillets on a platter and cover with remaining sauce,
which has been warmed. Any extra sauce can be served on the side, accompanied
with white rice. Makes 4 servings.
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