Red Snapper Veracruz Style
|Olive oil||1⁄4 Cup (4 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes with liquid||16 Ounce (2 Cups Or 16 Ounce Can)|
|Red snapper fillets||2 Pound|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
1. 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.
2. Arrange red snapper fillets in a 3-quart baking dish. Pour sauce over fish. Sprinkle with olives and capers.
3. Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.