Hot Snapper Veracruz
|Red snapper fillets||24 Ounce (Four 6 Ounce Each Pieces)|
|Limes||4 , juiced|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 , chopped|
|Tomatoes||4 Small, chopped|
|Jalapeno peppers||2 , seeded and finely chopped|
|Ground black pepper||To Taste|
|Chopped fresh cilantro leaves||1⁄3 Cup (5.33 tbs)|
Place fish in greased baking dish.
Add lime juice to nearly cover and marinate 30 minutes, turning fillets once.
In saute pan, heat oil over medium-high heat; add garlic and onion and saute 3 to 4 minutes.
Add tomatoes and jalapenos and simmer gently 5 minutes.
Preheat oven to 350°.
Spread tomato sauce over fish (leave lime-juice marinade in pan) and sprinkle with cilantro.
Cover and bake 20 minutes or until fish flakes with a fork.