Name: Snapper Veracruz
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Olive oil - ¼ cup; Green bell pepper, chopped - 1 small; Onion, chopped - 1; Garlic, minced - 3 cloves; Ground white pepper - ¼ teaspoon; Ground cinnamon - 1 teaspoon; Lime, juiced - 1; Pimento-stuffed green olives, sliced - ½ cup; Canned diced green chiles, drained - ¼ cup; Tomatoes, seeded and coarsely chopped - 3 large; Red snapper - 4 (8 ounce) fillets; Capers, rinsed and drained - 1 tablespoon

Ingredients for - Snapper Veracruz

1. Olive oil ¼ cup

2. Green bell pepper, chopped 1 small

3. Onion, chopped 1

4. Garlic, minced 3 cloves

5. Ground white pepper ¼ teaspoon

6. Ground cinnamon 1 teaspoon

7. Lime, juiced 1

8. Pimento-stuffed green olives, sliced ½ cup

9. Canned diced green chiles, drained ¼ cup

10. Tomatoes, seeded and coarsely chopped 3 large

11. Red snapper 4 (8 ounce) fillets

12. Capers, rinsed and drained 1 tablespoon

How to cook deliciously - Snapper Veracruz

1 . Stage

Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.