Baked Snapper Veracruzana
|Vegetable cooking spray||1|
|Thinly sliced onion||1 1⁄2 Cup (24 tbs)|
|Minced fresh garlic||2 Tablespoon|
|Thinly sliced sweet red pepper||1 Cup (16 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Seeded minced jalapeno pepper||2 Tablespoon|
|Capers||1 Tablespoon, drained|
|Canned no salt added stewed tomatoes||29 Ounce, drained (2 Cans, 14.5 Ounce Each)|
|Fennel seeds||1⁄4 Teaspoon|
|Red snapper fillets||24 Ounce (6 Pieces, 4 Ounce Each)|
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute 5 minutes or just until tender.
Add red pepper, celery, pimiento-stuffed olives, jalapeno pepper, and capers; cook 10 minutes, stirring frequently.
Add tomatoes and fennel seeds; cook, uncovered, 15 minutes.
Place fillets in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spoon vegetable mixture evenly over fillets.
Bake at 400° for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to a serving platter.