Red Snapper Veracruz Style Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 pounds red snapper fillets | ||
| 1/4 cup sliced pimento-stuffed olives | ||
| Capers | 2 Tablespoon | |
| Lemon wedges | ||
Directions
Heat oil in a large skillet.
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.
Chef
