Huachinango a la Veraruzana (Veraruz Red Snapper) - PILOT GUIDES

Ingredients

• 1 whole red snapper (approx. 1 1/2 kg – 3.3 lbs.)
• 4 plum tomatoes
• ½ cup freshly made tomato puree (water, tomatoes & a dash of olive oil)
• 12 green olives, whole
• 8 green olives pitted and crushed
• 6 pickled chillies
• 1 onion, sliced
• 2 laurel leaves
• 1 pinch of oregano
• 1 tablespoon capers
• Parsley
• Oil
• Salt
• For the marinade:
• 3 cloves of garlic, chopped
• Juice of two limses
• 4 tablespoons water
• 1 pinch of clove
• 1 pinch of pepper