"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Red Snapper Veracruz Recipe

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This recipe for Red Snapper Veracruz, by , is from Preserving The Elders Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pat Joyce
Added: Tuesday, June 16, 2009


4 red snapper fillets
Juice of one lime
Salt and pepper
1 chili pepper, thinly sliced
2 medium onions, thinly sliced
2 cloves garlic, minced
1/4 c. olive oil
3 medium tomatoes,, peeled, seeded and chopped
10 pimento stuffed green olives, halved
1 tbs. capers

Marinate the fish fillets in lime juice, salt and pepper for 1 -2 hours in refrigerator. Heat oven to 350'.

Saute onions and garlic in olive oil until onion is transparent. Stir in tomatoes, olives, capers and chili pepper. Simmer 10 minutes.

Drain fillets and arrange in single layer in baking dish. Spoon tomato mixture over fillets. Bake fish 10 - 15 minutes or until fish flakes. Serve over rice.




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