Red Snapper Veracruz Style
|Olive oil||3⁄4 Cup (12 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||16 Ounce (1 Can)|
|Red snapper fillets/Haddock, halibut, etc||2 Pound|
|Stuffed olives||3⁄4 Cup (12 tbs), sliced|
1. 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.
2. Arrange fish fillets in a 3-quart baking dish. Pour sauce over fish. Sprinkle with olives and capers.
3. Bake at 350°F. 25 to 30 minutes, or until fish can be flaked easily with a fork. Serve with lemon wedges.