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Fish Veracruz

A.1.Foods's picture
  Red snapper 2 Pound, frozen
  Lemon juice 2 Tablespoon
  Tomatoes 1 Pound, cored seeded, and finely chopped (3 Cups)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Snipped parsley 1 Tablespoon
  Snipped mint 1 Tablespoon
  Olive oil 3 Tablespoon
  Jalapeno pepper 1 Small, rinsed seeded and cut into strips
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
  Bay leaf 1
  Snipped thyme 1 Tablespoon

Thaw fish, if frozen.
Sprinkle with some salt and drizzle with the lemon juice; set aside.
In a 12-inch skillet cook chopped tomatoes, onions, garlic, parsley, and mint in hot oil till onion is tender but not brown.
Add jalapeno pepper strips, olives, capers, bay leaf, and thyme.
Heat to boiling.
Add fish.
Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.
Transfer fish and vegetables to platter; keep warm.
Discard bay leaf.
Boil cooking liquid, uncovered, 3 minutes or till reduced to V2 cup.
Pour over fish and vegetables.
Garnish with parsley, capers, and tomato, if desired.

Recipe Summary

Side Dish

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