The snapper veracruzana
Instructions
Wash fish fillets and season with salt and pepper; put them on a plate and wet with the lime juice.
Let stand for 10 minutes, then dry the fillets with a clean cloth.
Flour both sides of fillets and fry them in hot oil until blond will.
Drain and keep cooking oil.
In this oil sauté the garlic, remove and saute onion, peppers until the mixture is well blended.
Add the broth, season with salt and bring to a boil.
Then add the olives, peppers, fillets and let simmer for about 10 minutes.
Serve in individual bowls along with hot tortillas.
Ingredients and dosing for 4 persons
- 6 red snapper fillets
- Salt
- Pepper
- 3 lime (juice)
- 1 cup of flour
- 150 g of olive oil
- 3 cloves of garlic
- 1/2 onion cut into rings
- 3 chiles (home), cut into strips
- 3 leaves of laurel
- 1 pinch of powdered thyme
- 6 roasted tomatoes peeled and chopped
- 4 cups of fish broth
- 1/2 cup of green olives
- 6 pickled chillies
- Tortillas