Snapper Veracruz
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

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.