| Red Snapper Veracruzana A real gourmet dish from the State of Veracruz that will give to your guests the full image of the Mexican Gulf Coast cuisine. One 4 pound Red Snapper or two 2 pounders. 6 medium size tomatoes. 20 stuffed olives. 1 1/2 spoons of capers. 8 jalape�o chiles from a can. 2 medium size onions sliced in thin wheels. 1/2 cup of parsley. 1/2 cup of cilantro. 4 teaspoons of oregano. 1/4 cup of marjoram 1/4 cup of thyme 3/4 cup of olive oil. 3 garlic cloves. 8 precooked and fried potatoes. Wash your fish very well and soak in water with lime for about 15 minutes. placed in a large baking pan and add salt and pepper. Add all the spices and cover with the sliced onions. place in a preheated oven (200� C) for about 40 minutes. try to spread the juices on top of the fish once in a while to add flavors as it cooks. You can place the chiles when you go to the oven or serve them as garnish with the potatoes. CMB/gom |