Red Snapper Veracruz With White Wine Recipe
Ingredients
| 1-1/2 lbs. red snapper or halibut fillets | ||
| Salt | 1 Teaspoon | |
| Lime juice | 2 Tablespoon | |
| Olive oil | 3 Tablespoon | |
| Onion | 1 , thinly sliced | |
| Garlic | 3 Clove (5gm), minced | |
| 2 lbs. tomatoes, skinned & seeded | ||
| Bay Leaf | 1 | |
| Oregano | 1/2 Teaspoon | |
| Green olives | 12 , halved | |
| Capers | 2 Tablespoon | |
| 2 chilies jalapenos | ||
| Cumin | 1 Teaspoon | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Prick the fish on both sides with a fork.
Place in a glass baking dish.
Sprinkle with the salt and lime juice.
Refrigerate 2 hours.
Heat olive oil in large skillet and saute onion and garlic until soft.
Add the tomatoes and remaining ingredients.
Simmer about 15 minutes.
Pour sauce over the fish and bake, uncovered in a 325° oven about 45 minutes or until fish is cooked.
Baste frequently with the sauce.
Place in a glass baking dish.
Sprinkle with the salt and lime juice.
Refrigerate 2 hours.
Heat olive oil in large skillet and saute onion and garlic until soft.
Add the tomatoes and remaining ingredients.
Simmer about 15 minutes.
Pour sauce over the fish and bake, uncovered in a 325° oven about 45 minutes or until fish is cooked.
Baste frequently with the sauce.
Chef
