Red Snapper Veracruz Recipe

Red Snapper Veracruz Recipe

Ingredients:

2 lbs of red fish fillers (Snapper)
Pepper
4 Tbsps of veggie oil
Salt
1 onion (medium); sliced thinly into one-half slices
8-9 peppercorns
1 & 1/2 lbs of peeled ripened red tomatoes; chopped finely
1 c of water
2 bayleaves
2 cloves garlic; mashed finely

Instructions:

Have some oil heated in skillet fish-fillets seasoned w/ pepper & salt, turning once. You lay these fillets into oblong-shaped heat-resistant dish then set it aside.

Have 4 Tbsps of oil heated in saucepan ’til hot then saute the onions for 60 secs ’til limp, stir constantly. You add water & tomatoes then season w/ salt.

You add garlic, bayleaves & peppercorns then cook w/ cover over mid-heat for about 5 mins.

You pour the sauce generously over fillets then sprinkle w/ stuffed olives if desired. Have dish sealed in aluminum foil. You heat it quickly in three hundred twenty-five degrees oven then serve.

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