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Red Snapper Vera Cruz

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Red onion 1 Large, chopped for 1 1/2 cups
  Garlic 3 Clove (15 gm), minced
  Jalapeno peppers/1 can (4 ounces) chopped mild green chilies, drained 2 Large, without seeds, minced
  Canned low sodium tomatoes 14 1⁄2 Ounce, peeled, undrained (1 Can)
  Canned no salt added tomatoes 8 Ounce (1 Can)
  Dried oregano leaves 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Grated lime rind 1⁄4 Teaspoon
  Fresh lime juice 1 Tablespoon
  Red snapper fillets/Cod fillets 24 Ounce, skinned (4 Fillets,6 Ounces Each)
  Chopped pitted black olives 2 Tablespoon, preferably oil-cured
Directions

1. Preheat the oven to 350°F. In a 12-inch ovenproof skillet, heat the oil over moderately high heat. Add the onion, garlic, and jalapefio peppers and saute for 8 minutes or until tender.
2. Add the tomatoes with their juices, the tomato sauce, oregano, and black pepper and simmer, uncovered, for 5 minutes. Stir in the lime rind and juice and remove the skillet from the heat.
3. Place the fillets in a single layer in the skillet, spooning some of the sauce on top. Cover the skillet handle with foil. Bake, uncovered, for 15 minutes or until the fish flakes when touched with a fork. Garnish with the olives if you wish and serve with Wild Rice with Pecans.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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