June 09, 2004

Lisa Herrenbruck camera.gif

At Ray's Memorial Service I told a story about a Mexican meal I cooked for Ray & Sophie after my husband & I returned from Zihuatanejo last May. You may recall the point of my telling that story was to illustrate Ray's kind, quiet, and considerate demeanor. Despite how awful everyone else around the table found the flavor of the dish Ray kept forking that food into his mouth with a sweet smile on his face - without complaint. (Sophie insists Ray liked the way it tasted - I just can't believe that's true!)

I'm posting the recipe for Veracruz Style Red Snapper so that you can make this at home and think of Ray. Note, as long as you use RED SNAPPER or another firm, mild white fish the flavor will be DELICIOUS! I promise!

Veracruz Style Red Snapper
Serves 6 people

1 large Red Snapper (cleaned)
lime juice (from 3 limes)
2 medium yellow onions, halved and very thinly slice
2 lb tomatoes. cut into quarters
2 tablespoons capers
4 oz green olives, strained, with or without pits
10 long green pickled chilies ( sold in cans)
4 tablespoons olive oil
salt & pepper

Rinse fish and pat dry with paper towel.
Place fish in pyrex dish.
Cut 2-3 diagonal slices along top and of fish and add lime juice

Puree tomatoes in blender or Cuisinart

Heat oil in a 12 inch saute or frying pan and saute the onion for 10 minutes until soft.
Add pureed tomatoes, saute with onions for 5 minutes until soft.
Season with salt and pepper to taste. Stir and taste to adjust seasoning.
Add capers and olives. Stir.
Pour tomatoes, onion, caper, olive mixture on top of fish in Pyrex.
Place green chilies on top and along side of fish, cover with aluminum foil and bake for 1 hour.

Enjoy, think of Ray and smile!