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Shrimp And Red Snapper Veracruz

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  Red snapper fillets 1 Pound, skinned (Fresh Or Frozen)
  Tomato 1 Small, peeled, seeded, and chopped
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Chili sauce 2 Tablespoon
  Snipped parsley 1 Tablespoon
  Capers 1 Tablespoon
  Lemon juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried thyme 1⁄2 Teaspoon, crushed
  Bottled hot pepper sauce 4 Dash (Several Dashes Required)
  Canned small shrimp 4 1⁄2 Ounce, drained, rinsed (1 Can)
  Dry white wine 1⁄4 Cup (4 tbs)

Thaw fish, if frozen; set aside.
In 12 x 7 1/2 x 2-inch baking dish combine tomato, onion, green pepper, butter, chili sauce, parsley, capers, lemon juice, garlic, thyme, and hot pepper sauce.
Cover with waxed paper and cook at HIGH for 6 minutes till onion is tender.
Stir in shrimp and wine.
Place fish fillets atop, overlapping thin edges of fillets; spoon some of the sauce over fish.
Cover and cook at HIGH for 7 minutes till fish flakes easily when tested with a fork, giving dish a half turn after 4 minutes.

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Shrimp And Red Snapper Veracruz Recipe