Shrimp And Red Snapper Veracruz Recipe
Ingredients
| Red snapper | 1 pound, skinned | |
| 1 small tomato, peeled, seeded, and chopped | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| Chili Sauce | 2 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Capers | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Dried thyme | 1/2 Teaspoon, crushed | |
| Several dashes bottled hot pepper sauce | ||
| 1 4 1/2-ounce can small shrimp, rinsed and drained | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
Directions
Thaw fish, if frozen; set aside.
In 12 x 7 1/2 x 2-inch baking dish combine tomato, onion, green pepper, butter, chili sauce, parsley, capers, lemon juice, garlic, thyme, and hot pepper sauce.
Cover with waxed paper and cook at HIGH for 6 minutes till onion is tender.
Stir in shrimp and wine.
Place fish fillets atop, overlapping thin edges of fillets; spoon some of the sauce over fish.
Cover and cook at HIGH for 7 minutes till fish flakes easily when tested with a fork, giving dish a half turn after 4 minutes.
In 12 x 7 1/2 x 2-inch baking dish combine tomato, onion, green pepper, butter, chili sauce, parsley, capers, lemon juice, garlic, thyme, and hot pepper sauce.
Cover with waxed paper and cook at HIGH for 6 minutes till onion is tender.
Stir in shrimp and wine.
Place fish fillets atop, overlapping thin edges of fillets; spoon some of the sauce over fish.
Cover and cook at HIGH for 7 minutes till fish flakes easily when tested with a fork, giving dish a half turn after 4 minutes.
Chef
