Huatia (Peruvian Slow-Cooked Beef with Herbs)
INGREDIENTS:
2 Jalapeno peppers
2 Onions, chopped
1 Clove garlic, minced
2 tb Olive oil
1 cn (15 oz) tomato sauce
1 tb Lime juice
1 ts Salt
1/2 ts Sugar
1/8 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Pepper
1/4 c Flour
1 ts Salt
1/8 ts Pepper
2 lb Red snapper fillets, cut
-into serving pieces
1/4 c Olive oil
1/4 c Sliced pimento stuffed
-olives
Parsley
2 Jalapeno peppers
2 Onions, chopped
1 Clove garlic, minced
2 tb Olive oil
1 cn (15 oz) tomato sauce
1 tb Lime juice
1 ts Salt
1/2 ts Sugar
1/8 ts Cinnamon
1/8 ts Ground cloves
1/8 ts Pepper
1/4 c Flour
1 ts Salt
1/8 ts Pepper
2 lb Red snapper fillets, cut
-into serving pieces
1/4 c Olive oil
1/4 c Sliced pimento stuffed
-olives
Parsley
Note: 2 lb. cod, haddock, halibut or yellow pike fillets can be substituted for the red snapper fillets. But then, it will be "Something-else Veracruzano".
Remove stems, seeds and membranes from jalapenos; cut chiles into thin strips. Cook and stir onions and garlic in 2 T. oil until onion is tender. Add chiles, tomato sauce, lime juice, 1 t. salt, sugar, cinnamon, cloves and 1/8 t. pepper. Heat to boiling; reduce heat and simmer uncovered 5 minutes. Keep warm.
Mix flour, 1 t. salt and 1/8 t. pepper; coat fish with flour mixture. Heat 1/4 c. oil in skillet until hot. Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side. Garnish with olives and parsley. Spoon sauce over fish.
Remove stems, seeds and membranes from jalapenos; cut chiles into thin strips. Cook and stir onions and garlic in 2 T. oil until onion is tender. Add chiles, tomato sauce, lime juice, 1 t. salt, sugar, cinnamon, cloves and 1/8 t. pepper. Heat to boiling; reduce heat and simmer uncovered 5 minutes. Keep warm.
Mix flour, 1 t. salt and 1/8 t. pepper; coat fish with flour mixture. Heat 1/4 c. oil in skillet until hot. Cook fish over medium heat until golden brown, turning carefully, 4 minutes on each side. Garnish with olives and parsley. Spoon sauce over fish.