Mexican Red Snapper Veracruz |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. Ingredients:
1/4 cup vegetable oil |
1 large onion, sliced |
1 large green bell pepper, sliced |
2 garlic cloves |
3 large tomatoes, chopped |
1/2 cup tomato sauce |
8 chilies, guero seeded and sliced |
1/2 cup green olives, pitted and halved |
1/2 cup orange juice |
1/4 cup capers, drained (optional) |
2 tablespoons bouillon, chicken and tomato maggi (granulated) |
1/2 cup white wine |
1/4 cup maggi chicken bouillon granule |
2 tablespoons maggi seasoning sauce |
1/4 teaspoon white pepper |
1 1/2-2 lbs white fish fillets (red snapper, cod or halibut) |
cooked rice, hot |
Directions:
1. In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
2. In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
3. Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.
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