Red snapper veracruz
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | Red bell pepper; julienned | |
| 1 | Green bell pepper; julienned | |
| 1 | Medium onion; sliced | |
| 2 | Cloves garlic; minced | |
| 2 | Jalapeno peppers; seeded, chopped | |
| 6 | Large roma tomatoes; peeled, chopped, seeded | |
| ¼ | cup | Black olives; sliced |
| 1 | tablespoon | Capers; drained |
| 1 | Bay leaf | |
| ½ | cup | Dry white wine or water |
| ½ | teaspoon | Granulated sugar |
| 1 | pinch | Cinnamon |
Directions
SAUCE
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.