Red Snapper Veracruz Recipe
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Red Snapper Veracruz

2 tablespoons olive oil 3 bay leaves
1 onion, chopped medium fine
4-5 garlic cloves, minced
salt, to taste
6-8 black peppercorns, crushed
1 pound tomatoes, peeled and diced
2 pounds red snapper fillets, skin removed, both sides rubbed with a little
olive oil
cilantro sprigs, for garnish
10 green olives, pitted and chopped
2 tablespoons capers, drained

Heat the oil in a large saucepan and add the onion and garlic.

Cook until softened, but not browned. Add the tomatoes, olives, capers, bay leaves, peppercorns, and salt. Bring to a boil, then reduce the heat and simmer uncovered, for about 10 minutes.

When that is just about finished, heat a large skillet over medium-high. Place the fish in the skillet and sprinkle with salt. Pour the tomato mixture over the fish and bring to a boil. Reduce the heat. Cover and simmer for about 8 minutes, or until the fish turns opaque. Discard the bay leaves, top each serving with a cilantro sprig, and serve immediately.

Makes 6 servings.


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