Red Snapper Veracruz Style Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 1 Can (10oz), chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 1/2 pounds red snapper fillets | ||
| 1/4 cup sliced pimento-stuffed olives | ||
| Lemon wedges | ||
Directions
1. Combine oil, onion and garlic in a 2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 2 minutes at HIGH; stir after 1 minute.
2. Add tomatoes, salt and pepper to mixture in casserole; stir. Cook covered in microwave oven 3 minutes at HIGH.
3. Arrange red snapper fillets, skin side down, in a 2-quart glass baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap.
4. Cook in microwave oven 8 to 9 minutes at HIGH, or until fish flakes easily with a fork; rotate dish one-half turn once.
5. Remove from oven and allow to stand 4 minutes.
2. Add tomatoes, salt and pepper to mixture in casserole; stir. Cook covered in microwave oven 3 minutes at HIGH.
3. Arrange red snapper fillets, skin side down, in a 2-quart glass baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap.
4. Cook in microwave oven 8 to 9 minutes at HIGH, or until fish flakes easily with a fork; rotate dish one-half turn once.
5. Remove from oven and allow to stand 4 minutes.
Chef
