------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Red Snapper Veracruz Style
 Categories: Fish Main dish Mexican Seafood Sauces 
   Servings:  6
       2 lb Fish Fillets; * 
      12 ea New Potatoes; Small, 1 lb 
     1/3 c  Flour; Unbleached 
       1 t  Salt 
     1/8 t  Pepper 
     1/4 c  Olive Or Vegetable Oil 
       1 ea Onion; Large, Sliced 
       1 ea Clove Garlic; Minced 
      15 oz Tomato Puree; 1 cn 
     1/2 c  Pimento Stuffed Olives; ** 
     1/4 c  Water 
       1 T  Lime Juice 
       1 ea Pickled Jalapeno Pepper; *** 
     1/2 t  Sugar 
     1/8 t  Cinnamon; Ground 
     1/8 t  Cloves; Ground 
       1 ea Bay Leaf 
       1 x  Toast; Buttered 
   *    Use large Red Snapper or other fish fillets cut into 6 serving pieces
        in this recipe.
   **   The pimento-stuffed olives should be sliced.
   ***  Use a small pickled Jalapeno Pepper that has been rinsed, seeded and
        cut into strips. (Optional)
   Thaw the fish fillets if frozen.  In a covered pan, cook the potatoes in
   enough boiling salted water to cover for about 15 minutes or until nearly
   tender; drain.  When cool enough to handle, peel and set aside.  Combine
   flour, salt and pepper.  Coat fish fillets on both sides with the seasoned
   flour mixture.  In a large skillet, cook fish fillets in hot oil for about
   5 minutes per side or until done.  Remove fillets from the skillet and set
   aside.  Drain off the remaining oil, reserving 1 Tbls.  In the same
   skillet, cook the onion and garlic in the reserved oil until tender but
   not brown.  Add the tomato puree, olives, water, lime juice, jalapeno
   pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well.
   Add the potatoes, bring to boiling then reduce the heat and simmer,
   uncovered, for about 5 minutes.  Add the fish fillets and cook about 5
   minutes or until fish fillets are heated through.  Remove the bay leaf.
   Arrange the fish fillets and potatoes on a serving platter, spoon the
   sauce over all.  garnish platter with triangles of buttered toast if