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SNAPPER VERACRUZ
  • 1/4 cup olive oil
  • 1 small green bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground cinnamon
  • 1 lime, juiced
  • 1/2 cup pimento-stuffed green olives, sliced
  • 1/4 cup canned diced green chiles, drained
  • 3 large tomatoes, seeded and coarsely chopped
  • 4 (8 ounce) fillets red snapper
  • 1 tablespoon capers, rinsed and drained
    1. Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
    2. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

     
     

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