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Fish Veracruz Style (under An Hour)

1 lg Shallot; peeled and minced
1 sm Green bell pepper; diced
1 Jalapeno; seeded and minced
1 tb Olive oil; plus extra for greasing pan
1 c Diced tomatoes
2 tb Capers
2 tb Chopped pitted green olives
Salt
Freshly ground white pepper
1 Snapper (10-ounce) or grouper fillet, cut into 2 pieces
1 tb Minced cilantro


Lemon Scented Rice:
3/4 c Rice
1 1/2 c Chicken broth or water
Grated zest of 1 lemon
1 ts Minced jalapeno
1 ts Lemon juice
Salt

Saute shallot, bell pepper and jalapeno in olive oil in medium pan until peppers are tender, about 5 minutes. Add tomatoes, capers, olives and salt and pepper to taste and cook until pulpy, about 5 minutes. Place fish in oiled baking dish. Spoon on tomato sauce. Bake at 400 degrees until fish is white and firm throughout, about 30 minutes. Sprinkle with cilantro and serve with Lemon-Scented Rice. 2 servings.

LEMON-SCENTED RICE Combine rice, chicken broth and zest in medium pan. Bring to boil. Reduce heat to low, cover and simmer until rice is tender, about 18 minutes. Stir in jalapeno, lemon juice and salt to taste. 2 servings.


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