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Red Snapper Veracruz

Charlie.Q.Force's picture
Ingredients
  Olive oil 1 Tablespoon
  Onions 1 Cup (16 tbs), dice
  Garlic 2 Tablespoon, mince
  Plum tomatoes 4 Medium, chop
  Jalapeno 1⁄2 Medium, chop
  Bay leaf 1 Small
  Dried oregano 1 Teaspoon
  Olives 8 Small, chop
  Capers 1 Tablespoon
  Red snapper fillets 2
  Lime 1 Medium
  Banana pepper 1 Medium
  Fresh parsley 1 Tablespoon
  Chicken broth 1 Tablespoon (Optional)
Directions

GETTING READY
1. Finely dice the onions, mince the garlic, and chop the plum tomatoes, jalapenos and olives, set aside.

MAKING
2. Heat oil in the skillet; sauté the onions for 7 minutes or until soft.
3. Add Garlic; continue to sauté for 1 minute.
4. Add tomatoes, jalapenos, bay leaf, oregano, olives, capers, and broth.
5. Bring to a boil. Reduce to a simmer for 20 minutes stirring constantly.
6. In the meantime marinate the snapper with the juice of half a lime.
7. Cover and refrigerate for approximately 25-40 minutes.
8. After 40 minutes in pan heat oil over medium heat, place the snapper in the pan, smother it in the sauce.
9. Cook for 6-8 minutes until cooked thru.
10. Once done place the red snapper in a serving plate and garnish with banana peppers and parsley.

SERVING
11. Serve the red snapper Veracruz immediately.

Things You Will Need
skillet

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Taste: 
Savory
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes
Servings: 
2

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