Snapper Veracruz recipe
All Recipes World Cuisine Recipes Latin American MexicanIngredients
- ¼ cup olive oil 1 small green bell pepper, chopped 1 onion, chopped 3 cloves garlic, minced ¼ teaspoon ground white pepper 1 teaspoon ground cinnamon 1 lime, juiced ½ cup pimento-stuffed green olives, sliced ¼ 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
Nutrition Info
- 212 caloriescarbohydrate: 6.5 gcholesterol: 41.4 mgfat: 10 gfiber: 1.9 gprotein: 24.2 gsaturatedFat: 1.5 gservingSize: -sodium: 447.4 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Snapper Veracruz
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.
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.