Ingredients for Yet Another Version Of Snapper Veracruz
- Red Snapper Fillets
- Salt
- Pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Olive Oil
- Roma Tomatoes
- Pimento Stuffed Olive
- Dry White Wine
- 2 tablespoons capers, drained
- Fresh Jalapeno Peppers
- 1 bay leaf
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How to Make Yet Another Version Of Snapper Veracruz
- Thaw fish fillets if frozen.
- Cut fish fillets into 6 serving-size portions (approximately 4-6 ounces each).
- Rinse fillets and pat thoroughly dry with paper towels.
- Season fillets generously with salt and freshly ground black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until onion is softened and translucent, about 5 minutes.
- Stir in 1 (28-ounce) can crushed tomatoes, 1/2 cup pitted Kalamata olives (halved), 1/3 to 1/2 cup dry white wine, 2 tablespoons capers (drained), 1-2 jalapeño peppers (minced, remove seeds for less heat), and 1 bay leaf.
- Bring the sauce to a boil, then reduce heat to low.
- Gently add the fish fillets to the skillet.
- Return the sauce to a simmer, cover, and cook for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Using a slotted spoon, carefully transfer the cooked fish to a serving platter. Cover to keep warm.
- Increase heat to medium-high and boil the sauce uncovered for 5-6 minutes, or until it has reduced to about 2 cups, stirring occasionally.
- Remove the bay leaf before serving.
- Spoon the flavorful sauce generously over the fish and serve immediately with crusty bread and a green salad.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
11g
Fat
3g
Carbs
1g
