Snapper a la Veracruzana

Chef Larry "Lee" White, Seafood Manager

Published On: May 30 2012 10:16:16 AM CDT   Updated On: May 31 2012 10:00:49 AM CDT
Snapper a la Veracruzana

Serves 4
Prep time: 20 minutes
Cooking time: 40 minutes
Marinating time: 1 hour

Ingredients: 

4 red snapper fillets (6-8 ounces each)

salt and pepper

2 tablespoons fresh lemon juice

1 yellow onion

2 garlic cloves

3 tablespoons Octtavio Olive Oil (Cooking Connection)

2/3 cup court-bouillon (recipe follows)

1/2 bunch fresh parsley

1 bay leaf

1 cinnamon stick

10 green olives, chopped

2 cloves

1 canned jalapeno chile, finely chopped

2 tablespoons HEB capers

1 tablespoon juice from the canned chilies

3 tomatoes

 

Directions: 

 

Court-Bouillon

 

Makes 2 quarts

Ingredients

4 large ripe tomatoes (scald, peel and chop)

3 garlic cloves (peeled and chopped)

3 white onions (peeled and chopped)

8 small mild green chilies

1 tablespoon dried oregano

1 tablespoon chopped fresh cilantro

2 tablespoon chopped fresh basil

1 sprig fresh thyme

2 bay leaves

pinch of salt

 

Directions:

Cookin Time With H-E-B with trademark symbol