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Baked Snapper Veracruzana

Healthycooking's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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