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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish. Ingredients:
1/4 cup olive oil |
1 small green bell pepper, chopped |
1 onion, chopped |
3 cloves garlic, minced |
1/4 teaspoon ground white pepper |
1 teaspoon ground cinnamon |
1 lime, juiced |
1/2 cup pimento-stuffed green olives, sliced |
1/4 cup canned diced green chiles, drained |
3 large tomatoes, seeded and coarsely chopped |
4 (8 ounce) fillets red snapper |
1 tablespoon capers, rinsed and drained |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.
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