Red Snapper Veracruz Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
-Lisa Hlavaty FDGN81A,
1 1/4 lbs: Fresh red snapper fillets, boned
1/4 cup: All purpose flour,
1 pinch: Salt and pepper,
1 tbsp: Butter or margarine,
SAUCE
1 tbsp: 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
1/4 cup: Black olives, sliced
1 tbsp: Capers, drained
1: Bay leaf,
1/2 cup: Dry white wine or water,
1/2 tsp: Granulated sugar,
1 pinch: Cinnamon,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp