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| RED SNAPPER,VERACRUZ STYLE |
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| Ingredients |
6 c Roma Tomatoes, seeded and diced
1/4 c Extra Virgin Olive Oil
1/4 c Finely Chopped White Onion
3 Large Garlic Cloves, chopped
3 Small Bay Leaves
2 T Chopped Fresh Parsley/Cilantro
1 t Dried Mexican Oregano
1/4 c Chopped Pitted Green Olives
2 T Drained Capers
6 - 4 to 5 oz Red Snapper Fillets
3 Pickled Jalapeno chilies, halved lengthwise
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| Method |
| Place drained tomatoes in medium bowl.
Using potato masher, crush tomatoes to coarse puree.
Drain again, reserving juices.
Heat oil in heavy skillet over medium-high heat.
Add onion and stir 1 minute.
Add garlic and stir 1 minute.
Add tomato puree and cook 3-4 minutes.
Add bay leaves, parsley/cilantro, oregano and 1/4 cup reserved
tomato juices.
Simmer until sauce thickens again, stirring occasionally, about
8 minutes.
Add capers and chopped olives.
Season sauce to taste with salt and pepper. (Can be made 1
day ahead. Cover and refrigerate)
Note: The capers and olives will occasionally be too salty. You
will want to adjust your salt accordingly.
Preheat over to 425 degrees.
Spread 3 tablespoons of sauce in bottom of 15x10x2 inch
glass baking dish.
Arrange fish atop sauce.
Sprinkle fish lightly with salt and pepper.
Spoon the remaining sauce over.
Bake uncovered until fish is just opaque in center, about 15
minutes.
Using long spatula, transfer fish with sauce to plates.
Garnish with pickled jalapeno halves. |
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