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red snapper veracruz-style (huachinango a la veracruzana)

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons Olive oil

  2. 1 medium Onion -- chopped

  3. 3 Garlic cloves -- minced

  4. 5 mediums Tomatoes -- peeled and Chopped About 1-1/2 pounds

  5. 10 Spanish-style green olives

  6. Pitted, chopped

  7. 2 tablespoons Capers

  8. 3 Bay leaves

  9. 6 Peppercorns

  10. Salt -- to taste

  11. 2 pounds Red snapper fillets -- or Other white fish

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

  2. Recipe By : "Mexican Cookery" by Barbara Hansen From: Date: 05/27 File

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