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Mexican
Recipes
by Annette Avila
Veracruz Red
Snapper
INGREDIENTS
1 Large Red
Snapper
2 Med. Onions
4 Large
Tomatoes
2 Tbs Capers
½ Cup Pimento-Stuffed Olives 4 Tbs
Olive Oil
4 Cloves Garlic
Minced
1 Bay Leaf
1 Tbs Crushed
Oregano
1 Lime
Jalapeño Peppers to
taste
Salt & Pepper to taste
Clean fish and place in baking
dish. Squeeze juice of lime, salt and pepper over both sides of fish. Puree
tomatoes in blender with 1 onion, oregano, salt and pepper. Heat olive oil in
saucepan and lightly brown chopped garlic. Add tomato mixture and bay leaf.
Simmer for 20 minutes. Pour mixture over fish. Thinly slice remaining onion and
place on top of fish with olives, capers and sliced jalapeño peppers (if
desired). Bake in 350° oven for approximately 30 minutes depending on size
of fish. Fish is done when meat is white and flaky when lifted with fork.
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