Red Snapper Vera Cruz
|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|
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.