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Red Snapper Veracruz

By: Chef Kevin Keating - Keiser College
By: Chef Kevin Keating - Keiser College

Ingredients

Red Snapper - 2 lb

lime juice - 1 1/2 oz.



Sauce:

Olive oil - 1 oz.

onion, diced - 6 oz.

garlic, minced - 1/4 oz.
tomato - 2 lbs.

bay leaf - 1 ea

oregano, fresh - 1 tsp.

cinnamon - 1/8 tsp

cloves - 1/8 tsp

sugar - 1/2 tsp

jalapenos, julienne to taste

green olives - 1 1/2 oz.

capers - 1 oz

Directions

  1. lace fish in ceramic dish and pour lime juice over it and marinate for 2 hours in refrigerator.



  2. Heat skillet to medium heat, add fish and cook to form a light crust. Turn fish over and continue cooking 10 minutes for every inch of thickness. Remove fish.



  3. Add onions and garlic sauté until soft. Add bay leaf, oregano, spices, sugar, chilies, olives and capers, sauté 3 minutes.



  4. Add tomato sauté until just heated through, pour over hot fish, serve with yellow rice or herbed potatoes and green vegetable.
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