Cozumel Red Snapper Vera Cruz

By á-25087

Ingredients

• 4 red snapper fillets (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup white wine or chicken stock
• 2 large tomatoes, seeded and chopped
• 1 medium onion, chopped
• 1/3 cup pitted green olives, chopped
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons capers, drained
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• Hot cooked Israeli couscous and chopped fresh cilantro

Preparation

Step 1

Sprinkle fillets with salt and pepper. Place in a greased 13-in. x 9-in. baking dish; drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.

Bake at 375° for 35-40 minutes or until fish flakes easily with a fork. Serve with couscous and sprinkle with cilantro.