Baked Snapper Veracruzana Recipe
Ingredients
| Vegetable cooking spray | ||
| Onion | 1 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 2 Tablespoon, minced | |
| Sweet red pepper | 1 Cup (16 tbs), thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Stuffed olives | 1/4 Cup (16 tbs) | |
| 2 tablespoons seeded, minced jalapeno pepper | ||
| Capers | 1 Tablespoon, drained | |
| Stewed tomatoes | 2 Can (10oz), drained | |
| Fennel seeds | 1/4 Teaspoon | |
| 6 (4-ounce) red snapper fillets | ||
Directions
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes or just until tender.
Add red pepper, celery, pimiento-stuffed olives, jalapeno pepper, and capers; cook 10 minutes, stirring frequently.
Add tomatoes and fennel seeds; cook, uncovered, 15 minutes.
Place fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Add onion and garlic; saute 5 minutes or just until tender.
Add red pepper, celery, pimiento-stuffed olives, jalapeno pepper, and capers; cook 10 minutes, stirring frequently.
Add tomatoes and fennel seeds; cook, uncovered, 15 minutes.
Place fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.
Chef
