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Red Snapper Veracruz Style

Global.Potpourri's picture
Ingredients
  Olive oil 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes with liquid 16 Ounce (2 Cups)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 2 Pound
  Sliced pimento stuffed olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Lemon wedges 4
Directions

Heat oil in a large skillet.
Cook onion and garlic in hot oil until onion is soft, about 5 minutes.
Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
Arrange red snapper fillets in a 3 quart baking dish.
Pour sauce over fish.
Sprinkle with olives and capers.
Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.
Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish

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