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Red Snapper Veracruz Style

Microwaverina's picture
Ingredients
  Olive oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce, drained and coarsely chopped (1 Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 1 1⁄2 Pound
  Sliced pimento stuffed olives 1⁄4 Cup (4 tbs)
  Lemon wedges 4
Directions

1. Combine oil, onion and garlic in a 2-quart glass casserole. Cover with an all-glass lid or plastic wrap. Cook in microwave oven 2 minutes at HIGH; stir after 1 minute.
2. Add tomatoes, salt and pepper to mixture in casserole; stir. Cook covered in microwave oven 3 minutes at HIGH.
3. Arrange red snapper fillets, skin side down, in a 2-quart glass baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap.
4. Cook in microwave oven 8 to 9 minutes at HIGH, or until fish flakes easily with a fork; rotate dish one-half turn once.
5. Remove from oven and allow to stand 4 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish

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