Red Snapper Vera Cruz Style Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Red snapper | 6 | |
| Salt | 1 Teaspoon | |
| 1 medium-size white onion, finely chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| 6 medium-size fresh tomatoes, peeled, chopped and seeded | ||
| Juice of 1 fresh lime | ||
| Mexican oregano | 1/2 Teaspoon | |
| 2 canned jalapeno chiles, seeded and cut into very fine strips | ||
| 12 large pimiento-stuffed Spanish olives, sliced crosswise | ||
Directions
1 Heat half of the oil in a large frying pan. Season the fillets with salt and fry until golden on each side. Remove to a warm plate and cover.
2 Add the rest of the oil to the pan and saute the onion and garlic until they are translucent. Add the tomatoes, lime juice, oregano and chiles, and cook until flavors blend, about 10 minutes.
3 Reduce heat to a low simmer and place the fillets on top of the sauce. Spoon some of the sauce over the top of each fillet. Cover the pan and heat together for about 10 minutes. Taste the sauce and adjust the seasoning if desired.
2 Add the rest of the oil to the pan and saute the onion and garlic until they are translucent. Add the tomatoes, lime juice, oregano and chiles, and cook until flavors blend, about 10 minutes.
3 Reduce heat to a low simmer and place the fillets on top of the sauce. Spoon some of the sauce over the top of each fillet. Cover the pan and heat together for about 10 minutes. Taste the sauce and adjust the seasoning if desired.
Chef
