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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Red Snapper Veracruz Recipe

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This recipe for Red Snapper Veracruz is from Our Family Recipes, 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 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
Directions:
Directions:
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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