RED SNAPPER VERACRUZANO

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Red Snapper Veracruzano image

This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons canola oil
1 large onion, thinly sliced
4 minced cloves garlic
1 to 2 tablespoons chopped pickled jalapenos
3 plum tomatoes, seeded and chopped
1/2 cup chopped green olives
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
4 (6 ounces each) skinless snapper fillets
Coarse salt and ground pepper
Lime wedges, for serving

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
  • Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
  • Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

Nutrition Facts : Calories 293 g, Fat 11 g, Protein 36 g

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