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Pat-NoCal

Rec: Red Snapper Veracruzana. I use this recipe all the time, adapting it to

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Joined: Dec 9, 2005

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Posted to Thread #24507 at 11:07 am on Jun 17, 2013

my whims at the moment. I often use tilapia and usually just nestle the fish down into the sauce and cook til it's done. Good stuff.

Red Snapper Veracruzana

1 pound snapper or other white firm fish
3 whole limes, juiced
6 oz water
1 tablespoon olive oil
1 whole onion, chopped
2 cloves garlic, mashed
1 dash cumin
1 dash pepper
3 tablespoons capers with juice
1/3 cup spanish olives with juice, chopped
1 whole bay leaf
3 whole tomatoes, chopped
jalapenos or serranos to taste, chopped big
1 cup dry white wine

Marinate fish in lime juice water and salt for 1/2 hour. Drain and place fish in a lightly oiled baking dish.

Preheat oven to 350F.
In a large pan, saute all ingredients for sauce. Pour the sauce over the fish. Bake for 15 - 20 minutes or until fish is opaque.

Serve with boiled potatoes. Can also be made with shrimp.

Source: Sandra in London

Patís notes: Easy and tasty. The second time I made it was even better. Sauteed the sauce ingredients (cutting back on the wine to about 1/2 cup and omitted cumin) then placed fish fillets (perch) and shrimp on top and nestled down into the sauce a little. Allowed them to cook in the sauce, turning once. Was absolutely delicious. Hubby kept going wow over the dish. Served with jasmine rice and steamed zucchini.


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