Huachinango a la Veracruzano orRed Snapper in Tomato Sauce

I'm not a fish fan but my Father and his friends really liked this dish.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 -3  lb red snapper, dressed
• 3  teaspoons lime juice
• 2  teaspoons  vegetable oil
• 1  medium  white onion, sliced paper thin
• 2  cloves garlic, minced
• 1  cup chopped tomato
• 2  teaspoons cilantro
• 1  teaspoon fresh chili pepper (like a jalapeno-add more if you like kick)
• 1  pinch cinnamon
• 1⁄4 teaspoon salt

Directions

1. Preheat oven to 350.
2. Rub fish-in and out with 1 teaspoon of the lime juice-set aside.
3. Heat oil in a large heavy bottomed saucepan over medium low heat.
4. Saute the onion for 1 min.
5. Add the garlic and saute the mixture for 1 min more, stirring constantly.
6. Stir in the tomatoes, cilantro, chili, salt and remaining lime juice.
7. Simmer for 30 min stirring often.
8. Place the fish in a greased shallow baking pan.
9. Place 3 T.
10. of sauce in the cavity of the fish and pour the remaining on top.
11. Bake for 18 minutes, turn and cook for 15 min more.
12. Do a fork test and if it flakes its ready.
13. Transfer to a serving platter and pour any remaining sauce.