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Full Online Book HomeLearning KitchenEthnic_misc - Seafood - Huachinango A La Veracruzana
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Ethnic_misc - Seafood -  Huachinango A La Veracruzana Post by :pauli Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3024

Click below to download : Ethnic_misc - Seafood - Huachinango A La Veracruzana (Format : PDF)

Ethnic_misc - Seafood - Huachinango A La Veracruzana

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

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 :
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

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

Source: "Southern Living", September 1980
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Ethnic_misc - Laxpudding (gravadlax And Potato Tower) Ethnic_misc - Laxpudding (gravadlax And Potato Tower)

Ethnic_misc - Laxpudding (gravadlax And Potato Tower)
260 g gravadlax 500 g peeled boiled potato 1 onion, thinly sliced 3 eggs 400 ml milk white pepper fresh dill (weed) dill sauce (optional) Butter for greasing Preheat oven to 200°C (400° F).If the gravadlax is not pre-sliced then slice it thinly. Lightly butter a deep dish. Slice the potatoes into 1/2" slices. Layer the potatoes, salmon, onion and dill in the dish, with a sprinkle of pepper in each layer, insuring that top and bottom layers are potato. If you are using dill sauce just put a dab or two on each potato layer (except the top). Whisk the

Ethnic_misc - Grilled Fish With Brazilian Marinade Ethnic_misc - Grilled Fish With Brazilian Marinade

Ethnic_misc - Grilled Fish With Brazilian Marinade
6 cloves garlic -- peeled and quartered 1/2 medium onion -- peeled and quartered 1/2 red sweet pepper -- cored and seeded 2 tablespoons olive oil 1/4 cup dry white wine 2 tablespoons catsup 2 teaspoons sweet paprika 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup freshly snipped cilantro 1 1/2 pounds fish steak or fillets, such as sea bass, swordfish, tuna, or salmon -- cut 1" thick For marinade, combine the garlic, onion, red pepper, oil, wine, catsup, paprika, salt, and pepper in a blender or food processor.Process until smooth. Transfer to a shallow baking dish and