Red Snapper Veracruz
|Onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), minced|
|Water||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce (1 Can)|
|Sliced pitted olives||1⁄3 Cup (5.33 tbs) (Green / Ripe)|
|Lime juice||1 Tablespoon|
|Chopped canned jalapeno peppers||2 Teaspoon|
|Skinless red snapper fillets||1 Pound (About 1/2 Inch Thick)|
|Hot cooked rice||2 Cup (32 tbs)|
For sauce, in a saucepan combine onion, garlic, and water.
Bring to boiling; reduce heat.
Cover and cook about 2 minutes or till tender.
Stir in undrained tomatoes, olives, lime juice, peppers, and sugar.
Return to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Uncover and simmer for 10 minutes.
Meanwhile, place fillets in a 12x7 1/2x2-inch baking dish, tucking under any thin edges.
Spoon sauce on top.
Bake in a 450° oven for 8 to 10 minutes or till fish is done.
Transfer fish and sauce to a serving platter.