Red Snapper Veracruz Recipe
Ingredients
2 tablespoons olive or salad oil
1 medium-sized onion, diced
1 garlic clove, minced
3 medium-sized tomatoes, diced
1 large fresh or canned pickled jalapeno pepper, minced
1/4 cup pitted small green olives, each cut crosswise in half
2 tablespoons capers
1/2 teaspoon salt
1 2 1/2-pound red snapper, boned and cut into 2 fillets
Directions
1. In 10-inch skillet over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until lightly browned and tender. Stir in tomatoes and remaining ingredients except fish; heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors.
2. Add fish fillets to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.
2. Add fish fillets to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.
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