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Red Snapper, Veracruz Style

  • 6servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B1, B3, B6, B9, C, P
MineralsCopper, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 28-ounce can diced tomatoes in juice , well drained, juices reserved

  2. 1/4 cup extra-virgin olive oil

  3. 1/4 cup finely chopped white onion

  4. 3 large garlic cloves, chopped

  5. 3 small bay leaves

  6. 2 tablespoons chopped fresh parsley

  7. 1 teaspoon dried Mexican oregano

  8. 1/4 cup chopped pitted green olive s

  9. 2 tablespoons raisin s

  10. 2 tablespoons drained caper s

  11. 6 4- to 5-ounce red snapper fillets

  12. 3 pickled jalapeño chiles, halved lengthwise

Instructions Jump to Ingredients ↑

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