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Red Snapper Veracruz

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Ingredients
  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
  Sugar 1 Teaspoon
  Skinless red snapper fillets 1 Pound (About 1/2 Inch Thick)
  Hot cooked rice 2 Cup (32 tbs)
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Interest: 
Healthy
Cook Time: 
15 Minutes

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