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Snapper Vera Cruz

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 to 2 jalapeno peppers, finely chopped
1 (28-ounce) can diced peeled tomatoes, drained
1/2 cup fish stock OR clam juice
1 pound snapper fillets, cut in half lengthwise and sliced as thinly as possible horizontally
2 tablespoons lemon juice
1 tablespoon drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, 1 minute. Add tomatoes and stock and bring to a boil.

Transfer mixture to a slow cooker. Cover and cook on low heat setting 6 to 8 hours or on high setting 3 to 4 hours, until hot and bubbling. Stir in fish and lemon juice. Cover and cook on high heat setting 20 minutes or until fish is cooked through. Stir in capers and pour mixture onto a deep platter. Garnish with olives and serve. Makes 4 to 6 servings.

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