Ingredients
- 2 6-to 7-oz red snapper fillets, skinned
- 1 tablespoon olive oil
- 4 tablespoon thin slices fresh lime
- 2 6-to 7-oz red snapper fillets, skinned
- 1 tablespoon olive oil
- 4 tablespoon thin slices fresh lime
- 1/2 tablespoon medium white onion, thinly sliced
- 1 teaspoon garlic clove, chopped
- 3 teaspoon medium tomatoes, diced
- 1 teaspoon bay leave
- 1/4 teaspoon dried mexican oregano
- 8 teaspoon pitted green olives, cut in half
- 1 tablespoon large capers, drained
- 1 tablespoon to 2 pickled jalapenos (depending on desired level of heat), drained, seeded, and cut into 1/4-inch strips
Preparation
Baking Directions:
Veracruzano Sauce Steal This Recipe® step-by-step Instructions1. In a heavy non-reactive pan, heat olive oil over medium heat2. Cook onion and garlic until soft, about 3 minutes3. Add tomatoes and remaining ingredients and cook for about 10 minutes over low heat, stirring often4. Keep the sauce warm while you prepare the fishHuachinango Red Snapper Steal This Recipe® step-by-step Instructions1. Peheat oven to broil2. Place oven rack 4 inches below heat source3. Brush each fillet with olive oil and a sprinkling of salt and pepper4. Place on a greased baking sheet and broil for 4 to 5 minutes, just until the fish is opaque but still firm; do not overcook5. Place each fillet on a warm plate6. Top with a generous serving of Veracuzano SauceOptional: Garnish with 2 lime slicesVariation1. Peel and devein 12 shrimp, leaving the tails on2. Sauté in olive oil until the shrimp begin to turn pink, about 4 to 5 minutes3. Serve 6 shrimp per person on a bed of Arroz Blanco (white rice)4. Top with a generous serving of Veracruzano SauceFor complete nutritional information please go to www.
stealthisrecipe.
com
