Red Snapper Veracruz

May 1, 2002 12:00 PM

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