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Red Snapper Veracruz
2
pounds red snapper fillets
Salt
Pepper
4
1
1
1
8
2
2
tablespoons vegetable oil
medium onion, thinly sliced into half slices
1/2 pounds red ripe tomatoes, peeled and finely chopped
cup water
or 9 peppercorns
bay leaves
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.
Red Snapper Veracruz
148
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