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Red Snapper Veracruz Recipe

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This recipe for Red Snapper Veracruz is from Passing on Treasured Recipes - The Best from the Past and the Present, 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:  
1/2 medium onion, finely chopped
2 cloves garlic, crushed
2 large tomatoes, peeled, seeded & chopped
1 green chili, finely chopped
1/4 t. ground cinnamon
1/4 t. ground clove
1 t. sugar
1 bay leaf
juice of 1 lemon
1 t. capers, or more to taste, drained
4 Red Snapper fillets
lime quarters
stuffed green olives, cut in half - optional
Directions:
Directions:
Fry onions and garlic until clear. Add tomatoes, chili, spices, sugar, bay leaf and cook 5 minutes. Add lemon juice and capers. Mix well. Put fish in 9x13 Pyrex, or other ovenproof dish, and cover with sauce. Bake uncovered in pre-heated oven at 350 degrees for 25-30 minutes.
Garnish with lime quarters and/or olives.
Personal Notes:
Personal Notes:
Serve with rice or new potatoes and roasted asparagus. The sauce is so good you can easily double the recipe and not have leftovers!

 

 

 

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