Veracruz Red Snapper  (Huachinango a la Veracruzana)



   * 1 whole red snapper (approx. 1 1/2 kg - 3.3 lbs.)
   * 4 tomatoes
   * 12 olives, pitted and halved
   * 6 chiles largos
   * 1 onion, sliced
   * 2 cloves of garlic, chopped
   * 2 laurel leaves
   * 1 pinch of oregano
   * 2 teaspoons of lime juice
   * oil
   * salt


1. Clean the fish without cutting off either the head or the tail. With a
fork, make several holes on both sides of the fish and season it with salt
and lime juice. Let it season for a half hour.

2. Fry approximately 10 minutes in the onion, garlic, tomato, laurel oregano
and salt.

3. Place the fish in a casserole dish. Add the tomato sauce, chilis, olives,
and sliced onions. Bake on a medium temperature until the fish is well
cooked. Serve with white rice.

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