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Pescada à la Veracruzana
Book Information
The Professional Chef (8th Edition)
Page: 624
Ingredients
Bay Leaf
Capers
Fish Stock (page 353)
Garlic
Green Olives
Lime Juice
Marjoram or Oregano
Olive Oil
Onion
Parsley
Pickled Jalapeño
Red Snapper Fillet
Thyme
Tomato
Tags
Steaming and Submersion