Recipe Details

Summary

Name: Red Snapper Veracruz

Category: Seafood

2 pounds red snapper fillets

Salt

Pepper

4 tablespoons vegetable oil

1 medium onion, thinly sliced into half slices

1 1/2 pounds red ripe tomatoes, peeled and finely chopped

1 cup water

8 or 9 peppercorns

2 bay leaves

2 garlic cloves, finely mashed

Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only

once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.

In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion 1

minute, until limp but not brown, stirring constantly. Add tomatoes and water, season with salt, and

add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.

Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and

rinsed capers over the fish. Seal dish in foil.

Heat a few minutes in the oven at 325 degrees F before serving.

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