<BGSOUND SRC="http://www.indigofarmsseafood.com/oceanlap.wav" LOOP=INFINITE>
Click here to be added to our weekly email list
Recipes
Click
Red Snapper Veracruz Style
Submitted by Ola Driskell










(Mexian Cookbook - Culinary Arts Institute - Adventures in Cooking Series)

1/4 cup olive oil
1 cup chopped onion
1 clove garlic, minced
2 cups (16 ounce can) diced tomatoes with liquid
1 teaspoon salt
1/4 teaspoon pepper
2 pounds red snapper fillets
1/4 cup sliced pimento-stuffed olives
2 tablespoons capers
Lemon wedges

Heat oil in a large skillet.  Cook onion and garlic in hot oil until onion is soft, about five minutes.  Add tomatoes, salt and pepper and cook about 5 minutes to blend flavors; add diced tomatoes, Arrange red snapper fillets in a 3-quart baking dish.  Pour sauce over fish.  Sprinkle with olives and capers.  Bake at 350 degrees for 25 to 30 minutes, or until fish can be flaked easily with a fork.  Serve with lemon wedges.
About 6 servings
    

 


BACK to recipes
Home
IFS Info
Recipes
Fun Stuff
Contact Us
Schedule
Products
Tall Ships
Links
Parade
Events
(540) 763-2323