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Fish, Veracruz Style

6 tablespoons oil
1 can tomatoes - (# 2 1/2 size) -- chopped
1 teaspoon sugar
3 teaspoons chili powder
1/2 teaspoon allspice
1 garlic clove -- crushed
1/2 teaspoon grated orange rind
Salt -- to taste
Freshly-ground black pepper -- to taste
2 tablespoons chopped onion
6 red snapper fillets - (to 8)
1 small can pimientos -- chopped coarsely
2 tablespoons capers
1 jar green olives - (3 oz) -- pitted, and chopped coarsely
Chopped fresh parsley -- for garnish

Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered.

Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish. Bake in a moderate (350 degree) oven for about 30 to 35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.

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