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Red Snapper Veracruz Recipe

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This recipe for Red Snapper Veracruz is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lb snapper ( cleaned, gutted, head and tail intact
3 tbsp lime juice
salt
1/4 cup olive oil
1 large white onion thinly sliced
3 lbs tomatoes ( peeled, seeded, and chopped)
15 pitted green olives
3 tbsp capers
4 jalapeño chiles (seeded and chopped)
1 tbsp parsley chopped
1 canned pimento cut in strips
Directions:
Directions:
Rinse fish in cold water and dry. Pierce on both sides with a sharp fork. Combine lime juice with 1-2 tsp salt and rub fish on both sides. Set in greased ovenproof dish. Heat oil , add onion and fry gently, stirring until wilted but not yet browned. Add tomatoes, olives,capers, chilies and half of the parsley. Cook over moderately high heat until the sauce is reduced about 10 minutes. Pour sauce over the fish. Cover with foil and bake at 350º for 25 minutes.
Remove foil,turn fish over, baste often, and leave uncovered continuing to bake until fish is done usually 25-30 minutes. Sprinkle fish with the remaining parsley, garnish with the pimento. Serve with rice or hot tortillas.
Number Of Servings:
Number Of Servings:
6

 

 

 

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