Huachinango a la Veracruzana
(New Mexico State University)
1 nice huachinango (red snapper) fillet per person (other light, non-oily fillets can be substituted)
1 bell pepper (if you like things spicier, add your favorite fresh pod chile)
1 - 2 medium size tomatoes per fillet
Oregano to taste
Comino (cumin) to taste
Salt and pepper to taste
Slice the pepper and onion; saute them in about a tbsp of olive oil in a frying pan until the onion is translucent. Slice the tomatoes into wedges and add them to the onion and pepper. Season with the oregano, cumin, salt and pepper to taste (perhaps a teaspoon of oregano and a half teaspoon of cumin, but palates vary widely here). Reduce heat, cover and simmer (perhaps five minutes or so) until the tomatoes are soft. Nest the fillets into the tomato mixture (you may want to cut them in half to make them a bit easier to handle), cover and simmer just until the fish is cooked (perhaps five to seven min, but certainly no longer than ten to twelve, all depending on the size of the fillets). Serve the fish and vegetables immediately with steamed rice.
Increase vegetables (and fish, of course!) if more are served. This dish only works well with fresh everything. Canned vegetables make a very poor substitute, so best prepared when things are in season.
A quick dish for the tired linguist at the end of a long day.