Red Snapper Veracruzana Huachinango A La Veracruzana

4 red (6-ounce) snapper fillets

MARINADE 3 tablespoons fresh lime juice

3 garlic cloves

2 dried bay leaves

1 1/2 teaspoons dried crushed oregano

3/4 cup olive oil or less as desired

salt and pepper to taste TOMATO SAUCE 3/4 cup olive oil

7 garlic cloves -- divided

2 cups finely chopped white onion

2 1/4 pounds tomatoes -- finely chopped

3/4 cup pimento-stuffed green olives -- finely chopped

1/4 cup capers

6 fresh bay leaves or 3 dried

1 1/2 teaspoons crushed dried oregano

2 sprigs : fresh thyme or 1 teaspoon each dried

2 sprigs : fresh marjoram or 1 teaspoon each dried

salt to taste 1/2 teaspoon freshly ground black pepper

4 ounces chilies gueros(from an 8-ounce can)

In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.

Prepare Sauce: Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic. Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies. Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside.

Preheat oven to 350 degrees. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook. To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice. Makes 4 servings.

"This version of Snapper Veracruzana is from La Valerosa Restaurant, 1800 Post Oak Blvd. "

By Lou Parris on May 13, 1997