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Baked Snapper Veracruzana
Vegetable cooking spray
1 1/2 c Onion; thinly sliced
2 tb Garlic; minced, fresh
1 c Bell pepper; red, thinly sliced
1/2 c Celery; thinly sliced
1/4 c Olives; pimento stuffed, sliced
2 tb Jalapeno pepper; seeded, minced
1 tb Capers; drained
2 cn Tomatoes; stewed, no salt added, drained
1/4 ts Fennel seeds
6 Snapper fillets 4 ounces each *
Coat a large nonstick skillet with cooking spray; place over medium high heat until hot. Add onions and garlic; saute for 5 minutes or until just tender. Add red pepper, celery, pimento stuffed olives, jalapeno pepper and capers; saute for 10 minutes; stirring frequently. Add tomatoes and fennel seeds; cook, uncovered for 15 minutes.
Place fillets in a 13x9x2 baking dish coated with cooking spray. Spoon vegetable mixture evenly over fillets. Bake at 400F for 15 minutes or until fish flakes easily when tested with a fork. Transfer to a serving platter.
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