image-in-ing Posted July 20, 2015 Share Posted July 20, 2015 Veracruz-Style Red Snapper Ingredients: 1/2 onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper juice 1 cup cherry tomatoes, halved 1/3 cup pitted, sliced green olives 1 jalapeno pepper, seeded & chopped, (I omitted for Dave.) 2 teaspoons chopped fresh oregano 2 teaspoons olive oil 2 7 ounce red snapper fillets, cut in half Salt, to taste Pepper, to taste 1/2 teaspoon cayenne pepper, or more to taste 2 limes, juiced Preheat oven to 425 degrees.Heat 2 tablespoons olive oil in a skillet over medium heat.Stir in onion; cook and stir until onions begin to turn translucent, 6-7 minutes.Cook and stir in garlic til fragrant, about 30 seconds.Add capers and caper juice; stir to combine.Stir in tomatoes, jalapeno pepper.Cook and stir til pepper softens and tomatoes begin to collapse, about 3 minutes.Remove from heat; stir in oregano.Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper filet, salt, black pepper, and cayee pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper filet, seasoning, and lime juice in second baking dish.Bake in the preheated oven til fish is flaky and no longer translucent, 15-20 minutes. Link to comment Share on other sites More sharing options...
MeGA"gardener" Posted August 1, 2015 Share Posted August 1, 2015 Sounds delish I'll try that thank you. Link to comment Share on other sites More sharing options...
Susan ibanez Posted July 8, 2018 Share Posted July 8, 2018 This was amazing!!! Link to comment Share on other sites More sharing options...
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