Best Red Snapper Veracruz
Best Red Snapper Veracruz recipe
Yield
6 servingsPrep
10 minCook
35 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
red snapper fillets
boned |
|
| ¼ | cup | all-purpose flour |
|
| 1 | pinch | salt and black pepper |
*
|
| 1 | tablespoon |
butter
or margarine |
|
| Sauce | |||
| 1 | tablespoon |
butter
or margarine |
|
| 1 |
sweet red bell peppers
julienned |
|
|
| 1 |
green bell peppers
julienned |
|
|
| 1 | medium |
onions
sliced |
|
| 2 |
garlic cloves
minced |
|
|
| 2 |
jalapeño pepper
seeded, chopped |
*
|
|
| 6 |
italian plum (roma) tomatoes
peeled, chopped, seeded |
|
|
| ¼ | cup |
black olives
sliced |
*
|
| 1 | tablespoon |
capers
drained |
|
| 1 | bay leaves |
*
|
|
| ½ | cup |
white wine
dry or water |
*
|
| ½ | teaspoon |
sugar
granulated |
|
| 1 | pinch | cinnamon |
*
|
Trans-fat Free, Good source of fiber
Directions
To prepare sauce:
In a large skillet, heat butter. Add onions and garlic. Cook until onions are clear but not brown.
Add all peppers and the tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf and wine. Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes.
Remove from heat. Set aside. To prepare fish; On a platter, mix flour, salt and pepper.
To prepare fish:
Lightly coat fillets on both sides. In a large skillet, heat butter over medium high heat. Cook fillets about 3 minutes per side. Place fillets in an ovenproof dish.
Pour sauce over fish. Bake at 325℉ (160℃) for 10 to 15 minutes.
Comments
