1654 camarones veracruzana con veracruz sty Recipes

onions (2 medium), chopped, olive oil, garlic, minced, whole jalapeno or serrano pepper, seeded and minced, chopped fresh oregano or 1 tsp dried, spanish or italian green olives, pitted and chopped, cinnamon, capers, chopped if large (tiny ones can be left whole), peeled canned low-sodium tomatoes, bay leaf, red snapper , sea bass, halibut, or cod, juice of 1 lime

canola oil, bay leaf, onion, halved and thinly sliced, jalapeno peppers, seeded and very thinly sliced, garlic cloves, minced, raw shrimp, peeled and deveined (16-20 per lb), tomatoes, diced, green olives, thinly sliced, pitted, lime, cut into 4 wedges

olive oil, sliced onion, garlic cloves, minced, ripe tomatoes, chopped, sliced pitted manzanilla (or green ) olives, divided, water, capers, divided, sliced pickled jalapeno peppers, divided, chopped fresh flat-leaf parsley, dried mexican oregano, bay leaves, salt, divided, red snapper or other firm white fish fillets, fresh lime juice, flat-leaf parsley sprigs (optional)

water-packed marinated artichokes, undrained, fresh goat cheese, chopped ultramoist recipe-ready sun-dried tomatoes, chopped green olives, diced pickled jalapeno peppers, chopped italian parsley, sea salt, garnish: 2 tsp chopped sun-dried tomatoes and 1 tsp parsley

red snapper, olive oil, onion, tomatoes, bell pepper, garlic, jalapeno, oregano, salt, pepper, lemon juice

diced tomatoes in juice, well drained , juices reserved, extra-virgin olive oil, chopped white onion, garlic cloves, chopped, bay leaves, chopped fresh parsley, dried mexican oregano, chopped pitted green olives, raisins, drained capers, red snapper fillets, pickled jalapeno chiles , halved lengthwise

mussels (preferably cultivated), scrubbed well and beards pulled off, unsalted butter, veracruz salsa, fresh lime juice, coarse salt , or to taste, fresh epazote leaves* if desired, chopped, garlic cloves, unpeeled, plum tomato, corn oil, morita chiles * with seeds or 8 dried chipotle chiles* with seeds, water, coarse salt , or to taste

olive oil, onion, sliced, garlic, minced, yellow bell pepper, cut into rings, mexican-style stewed tomatoes with jalapeno peppers, undrained, orange roughy, garlic powder, ground red pepper

red snapper fillets, scored & lightly dredged in flour, extra olive oil, fresh garlic, jalapeno, seeded & minced, red onion, sliced, sliced green spanish olives, diced tomato, dry sherry, tomato juice, fresh cilantro, chopped, lime , juice of, salt and pepper

flour , to dredge, chicken fillets (or use snapper or tilapia), extra virgin olive oil, vegetable oil or 1 tbsp canola oil, spanish onion, sliced, red bell pepper, cut into half-inch slices, lengthwise, garlic cloves, minced, tomatoes , cut lengthwise into 8 wedges, capers, lime , juice of, cilantro, chopped, salt, pepper, avocado, pit removed and sliced

canola oil, unsalted butter or 2 tbsp unsalted margarine, red onion, thinly sliced, spanish onion, thinly sliced, california golden raisin, sugar, sherry wine vinegar, salt & freshly ground black pepper, to taste, crushed red pepper flakes (we added a pinch, not in original recipe) (optional), yellowtail red snapper fillets, about 6 oz each, salt & freshly ground black pepper, to taste, cumin, divided, olive oil, garlic cloves, minced, black olives, chopped, tomato, diced (we used 3 tomatoes), california golden raisin, sherry wine, sherry wine vinegar, chopped fresh thyme, chopped fresh sage, chopped fresh rosemary, chicken stock (we used low-sodium ), unsalted butter or 4 tbsp unsalted margarine, french bread, toasted (we used cuban bread)

spanish olive oil, chopped yellow onions, salt, freshly ground black pepper, chopped garlic, fresh jalapenos, stemmed, seeded and finely chopped, fresh tomatoes, seeded and chopped, chopped fresh parsley, capers, green olives, pitted, bay leaves, red snapper fillets, about 6 oz each, fine dried bread crumbs, cooked long-grain white rice, warm, plantains, peeled, sliced 1/4-inch thick and sauteed, chopped fresh cilantro leaves, fresh lime

skinless, boneless sea bass , or other firm fleshed fresh fish, cut in 4 portions, salt and freshly ground black pepper, olive oil , or butter, yellow onion, peeled and thinly sliced, garlic, peeled and minced, jalapenos, stemmed and sliced into 1/4-inch disks, lime, cut in 1/8ths, tomato, cored and seeded, cut in strips, spanish green olives (picholines), pitted and sliced, fresh oregano leaves, washed and roughly chopped, white wine, fish stock or clam juice

canola or corn oil, white onion, thinly sliced, garlic, thinly sliced, bay leaves, jalapeno, thinly sliced, dry white wine, peeled whole tomatoes (can use 16 oz canned tomatoes), fish stock, capers, sliced pitted green olives, whole red snapper , scaled and gutted, salt and freshly ground black pepper, chopped italian parsley, for garnish, lime wedges, for garnish

top-quality bottled tomato salsa (made from roasted tomatoes), chopped green olives (manzanilla is best), capers, drained, coarsely chopped flat-leaf parsley leaves, cooked shrimp, crabmeat

olive oil, onions, sliced, garlic, yellow bell peppers, mexican stewed tomatoes, orange roughy, garlic powder, red pepper, ground

water, uncooked long-grain brown rice, salt, frozen corn kernels, thawed, green onions, finely chopped, red bell pepper, finely chopped, green bell pepper, finely chopped, coarsely chopped pimiento-stuffed green olives, deveined peeled large shrimp, thick and chunky salsa (medium heat ), olive oil, fresh lime juice, ground cumin, grated lime peel, lime wedges