Texas Gulf Coast Red Snapper Veracruz
FAVORITE RECIPES
2 large red snapper fillets with skin on bottom
Marinade:
3 tablespoons of lime juice
1 tablespoon of olive oil
1/8 teaspoon of salt
1/8 teaspoon of pepper
Mix all of the above and marinate the fish for about 3 hours
2 tablespoon of olive oil
1 yellow onion, chopped
4 cloves of garlic, minced
¼ cup of sliced green olives
1 tablespoon of mexican oregano, substitution: italian
2 large bay leaves
2 tablespoon of dried parsley
1 28 oz can of diced tomatoes
2 tablespoons of tomato paste
1 cup of milk
1 cup of flour
1 cup of italian bread crumbs
Enough vegetable oil to make about 1 ½ inch in skillet for frying.
In a large skillet, heat 2 tablespoons of olive oil and sauté onion until tender, add garlic and sauté another 2 minutes, not burning the garlic. Add the diced tomatoes, tomato paste, oregano, bay leaves and parsley, simmer on low for about 20 minutes. Add olives and keep warm. Hint: you can prepare this sauce the night before and reheat.
~ Take one large bowl and add the milk
~ Take one large bowl add flour and italian bread crumbs together
Drain fish from marinade and pat dry with a paper towel. Dip each fillet into milk then the bread crumb mixture. Fry on medium heat for about 6 minutes on each side until golden brown, turning over carefully once for each side. Line a plate with a paper towel and drain grease from fish on it when done. Place each fish on a plate and cover with the tomato & olive sauce. Serve with rice and hot garlic butter rolls.
Hint: Discard the bay leaves when ready to serve
Carmen Crowder 44
Stuffed Mushrooms
2 packs of fresh mushrooms
1 stick of butter ( add more if needed while cooking mushrooms )
1 8 oz. package of Philadelphia cream cheese, softened
½ cup of feta cheese, crumbled
3 tablespoons of chopped yellow onion
Garnish with dried chives
Remove mushroom stems carefully, set aside. Chop up some of the mushroom stems to equal ½ cup. Combine cream cheese, chopped stems, onion and the feta cheese in a bowl and mix together well, set aside. In a medium skillet on low to medium heat melt ½ of the butter and place half of the mushrooms and sauté for about 5 minutes, turning them over twice during cooking. Hint: use 2 forks to turn them over. Now place the cooked mushrooms on a paper towel lined plate with the top of the mushrooms facing up to drain. Start on the next batch until finished. Turn your oven broiler on at this point to warm up. You are going to broil these little guys. Using a butter knife, fill each mushroom with cream cheese mixture and line them up on a cookie sheet. Garnish with chives. Broil for about 1 minute or until the cream cheese just starts to turn brown. It will be real fast, do not burn. These are great for the Holidays as appetizers. My hubby LOVES these!!
Servings: 20 stuffed mushrooms
Carmen Crowder 44
