Filetes de Pescado a la Veracruzana (Fish Fillets

Beli

Today it was Pescado a la Veracruzana, named after one of the mexican states by the Gulf of México, I cooked the basic recipe only instead of red snapper I used flounder fillets 1.5" thick and banana leaves to keep the fish moist. Set the egg at 350° and cooked direct for 15 min. on the clay pot.

Here is the basic recipe

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226780

Here is the sauce being reduced
About to go on the egg
Banana leaves to keep it moist
Just coming out
ENJOY!!!!

citychicken

oh man that stuff is the bomb. one of my best and fondest memories of mexico. not to mention the company with whom that dinner was shared.

btw, i love the your villa.

Chef in the Making

Can you repost the pictures. I cannot open them but not sure why

Thanks

BlueRidge

Wow....that looks lovely.

Did you sauce the fish prior to wrapping in the banna leaf as the directions called for or did you simply "poach" the fish and then sauce it? I am also wondering if you would change anything if you were to do it again or if it was "just right" as is...

I would really like to give this a try!

Susan Egglaine

I can not see them either but if you hit post reply they will come up :silly:

Mike in Abita

Looks good from where I'm sitting. Although I'm stuffed with pizza at the moment.

Jeffersonian

That presents beautifully, Beli. Like from an issue of "Food and Wine"

Beli

Thanks. I fixed the sauce & then added to the fish prior to wrapping in the banana leaf,then let it simmer for 15 min. This time I had the .flounder ready...but probably I´d do tne red snapper next

Beli

Thank-you. Also I think it´s very healthy & full of flavour. ENJOY

Beli

Hahahaha....isn´t it what life is all about......"moments" and happy ones become special memories, food is something that triggers them back.....and with me, music also brings them back vividly (hope i used the right word)...glad you enjoyed it.. All the best.

Beli

Are you on the wide view???...Probably you could try selecting egghead forum on the forum box up on the left.. Could you see them??

Chef in the Making

still could not open them. It might be because of the size. My wife and I need to eat more fish and from the posts these sounded delicious

Frank from Houma

Caramba Senor Beli!! Puedo oler aquí.

Will do it soon. Muchas Gracias

Beli

Any time my friend. Provecho!!!!