Snapper Veracruz
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil
- 1 small green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1⁄4 teaspoon white pepper
- 1 teaspoon ground cinnamon
- 1 lime, juiced
- 1⁄2 cup pimento stuffed olive, sliced
- 1⁄4 cup canned diced green chiles, drained
- 3 large tomatoes, seeded and coarsely chopped
- 4 (8 ounce) red snapper fillets
- 1 tablespoon capers, rinsed and drained
directions
- 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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RECIPE SUBMITTED BY
ngibsonn
San Francisco, CA