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Snapper a la Veracruzana I (D, KLP, TNT)
Source: The Inn at Merridun Union, South Carolina
Serves: 6

6 fillets firm mild fish (e.g. Sea Bass, Red Snapper), 4 ounce each
2 tablespoons butter

1 tablespoon oil
4 cloves garlic, chopped
1/2 cup onions, finely chopped
2 pounds tomatoes, peeled and finely chopped
1 green bell pepper, cut into strips
1 teaspoon salt
1/2 teaspoon pepper
2 bay leaves
1 teaspoon Mexican oregano
1/2 cup green olives, chopped
1/4 cup capers

Make Sauce:
Heat oil in large saucepan. Add garlic and onion, sauté for about 3 minutes.

Add the tomatoes and bring to a boil. Add the bell pepper and stir for 2 minutes. Add salt, pepper, bay leaves and oregano.

Return to a boil, cover and cook on low heat for about 8 minutes. Add olives, capers and cook another 5 minutes.

Correct seasonings, remove from heat. Remove bay leaves and set mixture aside.

Twenty minutes before serving, preheat the oven to 375°F. Rinse the fish, pat dry and season with salt and pepper. Melt butter in skillet and brown fillets slightly on both sides. Transfer to a greased baking dish. Spoon sauce to completely cover fillets. Cover pan with aluminum foil and bake 10 to 15 minutes.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A