Red snapper veracruz

Yield: 4 Servings

Measure Ingredient
\N \N -Lisa Hlavaty FDGN81A
1¼ pounds Fresh red snapper fillets; boned
¼ cup All purpose flour
1 pinch Salt and pepper
1 tablespoon Butter or margarine
1 tablespoon Butter or margarine
1 \N Red bell pepper; julienned
1 \N Green bell pepper; julienned
1 \N Medium onion; sliced
2 \N Cloves garlic; minced
2 \N Jalapeno peppers; seeded, chopped
6 \N Large roma tomatoes; peeled, chopped, seeded
¼ cup Black olives; sliced
1 tablespoon Capers; drained
1 \N Bay leaf
½ cup Dry white wine or water
½ teaspoon Granulated sugar
1 pinch Cinnamon


To prepare sauce; In a large skillet, heat butter. Add onions and garlic. Cook until onions are clear but not brown. Add all peppers and the tomatoes. Cook about 5 minutes. Add olives, capers, bay leaf and wine. Simmer for 3 minutes. Add sugar and cinnamon. Simmer for 2 minutes. Remove from heat. Set aside. To prepare fish; On a platter, mix flour, salt and pepper. Lightly coat fillets on both sides. In a large skillet, heat butter over medium high heat. Cook fillets about 3 mintues per side. Place fillets in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15 minutes.

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