Red Snapper Veracruz
½ cup flour
6 (5 oz.) red snapper fillets, trimmed
½ cup olive oil, divided
1 AuerPak® Brand shallot, cut into thin slices
4 jalapeño peppers, seeded and cut into thin strips
4 cloves AuerPak® Brand garlic, minced
2 large ripe tomatoes, diced
Pinch each of cinnamon, ground cloves and sugar
Juice of 1 lime
12 AuerPak® Brand baby potatoes any color or assorted, cooked and cut into rounds
Season flour to taste with salt and pepper; lightly dust fillets. Heat ¼ cup of the oil in large skillet and sauté fillets on both sides until fish flakes with a fork. Transfer to warm serving platter; loosely tent with aluminum foil to keep warm.
Add remaining oil to skillet. Sauté shallot and jalapeño peppers until soft but not browned. Add remaining ingredients except potatoes; bring to boiling and simmer about 5 minutes.
Add cooked potatoes and stir to mix. Spoon sauce and potatoes over snapper fillets.