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Red Snapper Veracruz

January 7th, 2007

Red Snapper Veracruz

Last night I made Red Snapper Veracruz, and it was darn tasty. It probably wasn’t the best fish to eat from a sustainable cuisine point of view, given that I live in Norway and the fish was caught and frozen in Vietnam and flown to Bergen before making it to our plate, and the mercury levels were probably higher than I should admit, but damn was this a toothsome dish. The sauce took about an hour and a half to make, and it was well worth the effort. We successfully stripped the snapper down to the bare bones, cartoon-style skeleton and head.

  1. 2 Responses to “Red Snapper Veracruz”

  2. By Cruella DeVille on Feb 4, 2007

    The thingy on the right looks like a hand. What is it?

  3. By Scott on Feb 4, 2007

    A tailfin.

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