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Huachinango a la Vera Cruz

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4 pickled jalapenos, seeded, cut into strips
2 c chopped onion (about 1 large onion)
3 cloves garlic, chopped
olive oil
2 medium tomatoes, peeled and chopped
2 Tbsp lemon juice
2 bay leaves
1/2 tsp sugar
1 tsp dried thyme, ground
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 Tbsp capers
2 pounds red snapper fillets (or other whitefish)
chopped fresh parsley or cilantro
1/2 cup wild rice (or long-grain white rice) or riced cauliflower

Sautee onion and garlic in 2 Tbsp olive oil in a large saucepan until onions are soft. Meanwhile, cook rice following directions on package.

Add jalapenos, tomatoes, lemon juice, bay leaves, sugar, thyme, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer for 15 minutes. Add capers and keep sauce warm.

Sautee fish fillets in 2 Tbsp olive oil in a skillet until they flake easily, about 3-4 minutes per side.

Serve fillets over rice or riced cauliflower (low-carb option). Top fillets with sauce and garnish with parsley or cilantro.

Adapted from The Whole Chile Pepper Book, p. 130.

This recipe last updated: 14 January 2004

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