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Snappy Snapper

1 lb Skinned and boned rockfish fillets
1 Lime
1 sm Bell pepper
1 sm Onion
1 ts Olive oil
1 Clove garlic, minced
14 1/2 oz Italian-style stewed tomatoes
1 tb Drained canned capers
Chopped parsley

Rinse fish. Arrange in 1 layer in a shallow 2 to 2 1/2 quart casserole. Squeeze lime juice over fish. Bake, uncovered, at 350 degrees F until fish is opaque but still moist-looking in thickest part, 15 to 20 minutes.

Stem and seed pepper. Slice pepper and onion. In a 10 to 12 inch frying pan, stir oil, onion, pepper and garlic over high heat until onion is lightly browned, about 5 minutes. Add tomatoes with juice, and capers. Bring to a boil. Simmer, uncovered, over medium heat until liquid evaporates, about 10 minutes. Spoon juice from baked fish into tomato mixture. Boil, uncovered, until liquid evaporates, about 1 1/2 minutes. Spoon over fish. Sprinkle with parsley.

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