You are sitting under a thatched palm with your most significant other.
Let's pretend that I'm a he and she's a she. There is a lagoon about a
football field length to our back, and in front of us are gently rolling
waves bringing warm water to within yards in gentle waves. You can hear the
seagulls as they play the waters and goodies you toss to them. The breeze is
soothing and the aromas coming from your chef, the fisherman, that unknown
genius of the kitchen is whafing ever so gently across your scent of smell.
A bit of charcoal? A bit of onion on the grill? A whif of garlic and onion
with a tad of some green chile?

Then you hear the unmistakable sound of knife penetrating primordial conch,
shell, calcium.... an oyster! Then another and another and you are sitting
there with a person you really care for and await with great anticipation
the joy of sucking down a raw oyster with just a tad of lime juice, a grain
or two of salt, and a drop of salsa... you can feel it, without seeing it
yet, slide down your throat and knowing there is another to come, you let
your whole being enjoy that one perfect moment when the life of that oyster
and you became one with Mother Nature.

But the sound of more oysters being opened is an alluring sound, one that
promises even greater pleasure. And sure enough, in short time, the son of
your favorite seafood chef brings the first oyster cocktail of the day. An
avocado slice and pinch of cilantro, a wedge of lime and two bottles of
salsas appear on the little table upon which you and your MSO (Most
significant other) share, with sweating glasses of Margaritas, half empty,
wait to be enjoyed.

Time for a dip and playful caresses under the water as the waves lift and
drop you unto each other, a hint of what is to come... later.

Back under the shade, a fresh Pina Colada waiting, light ... not too much
Tequila, just enough to add that special taste in the mouth that invites yet
another sip... or a bite into what is to come.


Veracruz Red Snapper: Huachinango a la Veracruzana Recipe courtesy Emilio
Allende Hernandez, Pardinos Restaurant, Veracruz, Mexico


Recipe Summary
Difficulty: Medium
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 minutes
Yield: 6 to 8 servings
User Rating: No Rating

1 (3.3 pound/1 1/2 kilogram) whole red snapper, cleaned and scaled
For the marinade:
3 cloves garlic, chopped
2 limes, juiced
2 tablespoons water
Pinch clove
Pinch pepper

Vegetable oil, for sauteing
1/2 cup chicken stock
1 onion, sliced
2 bay leaves
2 pinches dried oregano
1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
4 plum tomatoes
6 pickled chiles
8 green olives pitted and crushed, plus 12 green olives, whole
1 tablespoon capers
Salt
3 tablespoons chopped parsley


Clean the fish without cutting off either the head or the tail. With a sharp
knife, score the fleshy part of the snapper. In a bowl, combine the garlic,
lime juice, water, clove, and pepper to make the marinade. Pour the marinade
over the fish and allow the marinade to penetrate the snapper for 30
minutes.
Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes
on each side. Add the chicken broth and begin to add the remaining
ingredients.

First, add the sliced onion, bay leaves, and oregano. Next, pour in the
fresh tomato puree, followed by the whole plum tomatoes. Add the pickled
chiles, crushed olives, and capers. Season with salt and continue simmering
for 15 minutes. Before serving, sprinkle the whole olives and chopped
parsley over the snapper and serve on a large dish.

Episode#: PFSP06
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