Red Snapper Veracruz
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Red Snapper Veracruz May, 2002 Serves 6 / The coastal cuisine of Veracruz exhibits a definite Mediterranean influence. This sauce complements virtually any white fish. 4 red snapper fillets (1-1/2 - 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 1 tablespoon brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Lime wedges, for garnish 1. Preheat oven to 375º. 2. Place fillets in a baking pan. In a small bowl, mix the lime juice, oregano, and salt and pepper to taste; pour over fish. 3. 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. 4. Bake the fish for approximately 15 minutes; pour vegetable sauce over fish and bake for another 15 minutes. Serve with lime wedges. Calories 203,Fat 7,Perfat 32,Cholesterol 35,Carbo 14,Protein 21 |
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