The coastal cuisine of Veracruz exhibits a definite Mediterranean influence. This sauce complements virtually any white fish.
Red Snapper Veracruz
Rate this recipe!
Ingredients
- 4 red snapper fillets 1 1/2 to 2 pounds total
- Juice of two limes
- 1 teaspoon oregano
- Salt and freshly ground pepper to taste
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 6 cloves garlic, diced
- 4 medium tomatoes, chopped
- 1/2 cup sliced green olives
- 3 pickled jalapeños, diced
- 1 tablespoon capers, rinsed
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Lime wedges for garnish
Instructions
- Preheat oven to 375º.
- Place fillets in a baking pan. In a small bowl, mix the lime juice, oregano, and salt and pepper to taste; pour over fish.
- In a skillet, heat olive oil and cook the onion until translucent. Add garlic and tomatoes; when these are tender, add the olives, jalapeños, capers, brown sugar, cinnamon, and cloves. Simmer for 10 minutes.
- Bake the fish for approximately 15 minutes; pour vegetable sauce over fish and bake for another 15 minutes. Serve with lime wedges.
Recipe Notes
Nutrition Facts
Red Snapper Veracruz
Amount Per Serving
Calories 203
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 203,Fat 7,Perfat 32,Cholesterol 35,Carbo 14,Protein 21
