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
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