Red Snapper Veracruzano

Photo by kimber m.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons canola oil

  • 1

    large onion, thinly sliced

  • 4

    minced cloves garlic

  • 1 to 2

    tablespoons chopped pickled jalapenos

  • 3

    plum tomatoes, seeded and chopped

  • 1/2

    cup chopped green olives

  • 1

    tablespoon chopped fresh oregano (or 1 teaspoon dried)

  • 4

    (6 ounces each) skinless snapper fillets

  • Coarse salt and ground pepper

  • Lime wedges, for serving

Directions

1.Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute. 2.Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano. 3.Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

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