Red Snapper Vera Cruz

Serves: 4
Total Calories: 302


1 pound red snapper fillets
1 1/2 cups milk
2 teaspoons crushed oregano leaves
1/4 teaspoon pepper
1 teaspoon each vegetable oil and butter
1 cup thinly sliced onion
2 cloves garlic, finely chopped
4 cups chopped tomatoes
2 1/2 cups green bell peppers, cut in 1-inch matchsticks
1 cup medium pitted ripe olives
1/4 cup plus 2 tablespoons dry red wine
1/4 cup lemon juice
1 teaspoon ground cumin
3/4 teaspoon salt
hot pepper sauce to taste
lemon wedges sour cream


Place fillets in a 9x13x2-inch pan. Pour milk over and sprinkle with oregano and pepper. Cover and refrigerate 1 hour. Turn fillets after 1/2 hour.

Heat oven to 350°. In large skillet, heat oil and butter over medium-high heat. Sauté onion and garlic until onion is tender. Add remaining ingredients except fillets; simmer about 15 minutes, or until mixture is thickened. Set sauce aside.

Remove fish from milk and discard milk. Divide fish among 4 large squares of aluminum foil. Spoon sauce evenly among packets; fold over and seal. Place in a 15 1/2x10 1/2x1-inch jellyroll pan. Bake for 30 minutes, or until fish is opaque. Serve with lemon wedges and dairy sour cream.

Fun Fact: Lake Mead National Recreation Area exhibits a startling contrast of desert and water, mountains and canyons, primitive backcountry and modern technology. Lake Mead and Lake Mohave (man-made reservoirs on the Colorado River created by the construction of Hoover Dam and Davis Dam, respectively) and their shorelines form the recreation area, located on the Arizona/Nevada border.

Nutritional Facts:

Serves: 4
Total Calories: 302
Calories from Fat: 27

This Red Snapper Vera Cruz recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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