Red Snapper Veracruzana


Serves: 4
Total Calories: 97

Ingredients

4 skinless red snapper fillets or other white fish fillets (about 1 1/2 pounds)
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 tablespoons olive oil
1 medium white onion, chopped
3 cloves garlic (medium, minced
3 medium ripe tomatoes, peeled and chopped
4 jarred pickled jalapeño peppers (en escabeche), seeded and cut in strips, 1/8-inch wide
8 pimento-stuffed green olives, sliced crosswise
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon (Mexican canela or Ceylon cinnamon preferred)
2 tablespoons drained capers (large or small)
2 tablespoons chopped fresh flat-leaf parsley

Directions:

1. Place fish fillets in a single row on a large plate. Sprinkle with lime juice and salt. Let stand about 10 minutes.

2. In a medium nonstick skillet, heat the oil over medium heat. Add the fish and cook 2 minutes per side. Remove to a plate. In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown. Add the garlic and cook, stirring, about 1 minute. Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers. Bring to a boil. Reduce the heat to low.

3. Carefully return the fish to the pan and gently spoon the sauce over the fish. Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes. Serve hot, sprinkled with parsley.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 97
Calories from Fat: 60

This Red Snapper Veracruzana recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1,000 Mexican Recipes Cookbook:
* Fish and Shellfish
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Baked Fish Fillets with Citrus-Tequila Sauce
Baked Fish Fillets with Green Chiles
Baked Whole Snapper
Batter-Fried Catfish with Chopped Radish Salad
Blue Crabs with Salsa and Chipotle Mayonnaise
Broiled Oysters, Guaymas Style
Broiled Scallops with Spinach
Crab and Scallop Cakes
Ensenada Fried Fish Fillets with Lime Vinaigrette
Fish Fillets Baked Fisherman Style
Fish Fillets Baked in Banana Leaves
Fish, Shrimp, and Oysters Baked in Packages
Fried Fish in a Fluffy Egg Coat
Fried Whole Fish
Grilled Lobster Tails
Grilled Salmon with Mango-Avocado Salsa
Grilled Sea Bass in Red Chile Marinade
Grilled Shrimp Skewers
Grilled Spiced Tuna Steaks with Red Peppers and Jicama
Grilled Swordfish with Tomato and Caper Sauce
Grilled Swordfish with Tomato-Orange Salsa
Mixed Seafood, Campeche Style
Pan-Fried Trout with "Drunken" Sauce
Pan-Fried Trout with Guacamole
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Roasted Sea Bass Smothered in Onions and Tomatoes
Sautéed Fish Fillets with Avocado and Tomatillo Sauce
Sautéed Fish Fillets with Golden Garlic and Lime
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Sautéed Fish Fillets with Orange Butter Sauce
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Sautéed Snapper Fillets in Tomato and Mushroom Sauce
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Shrimp in Garlic Sauce II
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Shrimp in Red Chile Sauce
Shrimp with Peppers and Cheese
Shrimp with Tomatoes and Cheese
Snapper Fillets in Packages
Spanish-Style Salt Cod
Whole Trout Baked in Foil




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