"Jack Tyler" > wrote in message
oups.com...
>I have searched the group and noticed that a recipe was posted back in
> 2003 ( and, I'm sure, since then), but last night Sally and I were
> guests at a Christmas dinner party given by the state of Veracruz, and
> we were served Huachinango a la Veracruzana (along with some other
> traditional "sides". After dinner, the guys were treated to Veracruz
> cigars and Presidente brandy. Nice evening. Sally didn't do the
> cigars. The snapper was very traditional, as I have had and cooked many
> times, but was served in a nice up-to-date presentation, on a bed of
> Roasted Red Pepper Risotto. Ummm.
>
> Mexicans are just like those in any other country (especially the U.S.)
> and are serving a "new" Mexican cuisine in restaurants, which is more
> appealing... more adventurous and more attractive. Cooking evolves, as
> does presentation. That was certainly evidenced last night with the
> room full of Mexicans raving about the presentation of the dish that
> they all eat frequently in Veracruz.
>
> Last month, when I attended the first-ever cooking class at the
> Ritz-Carlton Cancun's new Culinary Center, the first dish cooked in the
> school was Snapper Veracruz. It had a nice twist, as there was the
> additional ingredient of raisins. Really nice contrast to the olives
> and capers. It also used a couple of canned ingredients to make it more
> modern-kitchen-friendly. I thought it might be a nice time to re-visit
> the dish with a little update:
>
> 28 Ounces of Canned, Drained Diced Tomatoes (reserve juice)
> 1/4 Cup EVOO.
> 1/4 Cup finely-chopped White Onion.
> 3 Cloves finely-chopped Garlic.
> 3 Bay Leaves.
> 2 Tablespoons Chopped Parsley.
> 1 Teaspoon Mexican Oregano.
> 1/3 Cup Green Olives, very coursely-chopped.
> 2 Tablespoons Golden Raisins.
> 1 Tablespoon Capers, Drained.
> 4 Pieces of Red Snapper Filets (6 oz. each).
> 3 Cups Mexican Rice (recipes everywhere for this... I'm not posting).
>
> Preheat oven to 425 degrees.
>
> Heat Oil in a large skillet over medium-high heat. Add Onions and stir
> one minute. Add Garlic and stir 30 seconds. Add Tomatoes and cook one
> minute. Add Bay Leaves, Parsley, 1/4 Cup reserved Tomatoe Juice.
> Simmer until the sauce thickens.
>
> Add olives, raisins and capers. Season with salt and pepper to taste.
>
> Spread 3 Tablespoons of sauce on the bottom of a 15 X 10 baking dish
> and arrange the fish on top. Sprinkle the fish with salt and pepper
> then spread the remaining sauce on top. Bake uncovered until the fish
> is opaque in center (about 10 minutes). Plate it with Mexican Rice...
> or, whip up some Roasted Red Pepper Risotto and present the fish on
> top... maybe sautee some green and white asparagus to serve with it for
> nice presentation of colors with the tomato sauce. Like Chiles en
> Nogada, it was .rRed, white and green... the colors of the Mexican
> flag.
>
> Jack
> www.MexicoTravelAndLife.com
>
Just put this one in my Mastercook files. Seeing a lot more fruits in
savory dishes these days. I ran across one the other day I have on my to-do
list, a dried cherries and beef. Course, I will have to spike it with a
chile, probably an Ancho based one. Also love the idea of roasted red
pepper risotto. I will eat Risotto as a main dish.
I picked up a reasonably priced box of a "organic"roasted red pepper and
tomato soup for my 93 YO MIL to have while visiting. I am sure it is a
Market Introduction. offering. But I am also interested in see if it can be
a staple. I will be trying it this evening with salmon. I have a Praline
Pepper Pecan sauce I use, Make the traditionalists gag but My wife loves it
and it does provide a nice sweet heat counterbalance to the fish.
if Rich gets that gallery up please send that pic of the Piqua or all to
see? I hope I am not stepping on any plans but you could do a whole segment
on the many ways to prepare that one alone for the Tourism dept and the
local restaurants.
Keep posting these Jack