Red Snapper Veracruz
|Olive oil/Salad oil||2 Tablespoon|
|Onion||1 Medium, diced|
|Garlic||1 Clove (5 gm), minced|
|Tomatoes||3 Medium, diced|
|Jalapeno pepper||1 Large, minced (Fresh Or Canned And Pickled)|
|Pitted green olives||1⁄4 Cup (4 tbs), each cut crosswise in half (Small Olives)|
|Red snapper||2 1⁄2 Pound, boned and cut into 2 fillets (1 In Number)|
1. In 10-inch skillet over medium heat, in hot olive oil, cook onion and garlic, stirring occasionally, until lightly browned and tender. Stir in tomatoes and remaining ingredients except fish; heat to boiling. Reduce heat to low; simmer, uncovered, 5 minutes to blend flavors.
2. Add fish fillets to tomato mixture; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until fish flakes easily when tested with a fork.