Here’s a seafood dish (Pescado a la Veracruzana) that’s fast, healthy, and has just enough spice to really zap up your taste buds. If you line-up and prepare your ingredients just before cooking, this recipe will fly from your kitchen to your family’s plates before you know it!
Read Related: Spanish Garlic Shrimp
SNAPPER VERACRUZ
Serves: 4
Ingredients
4 red snapper filets
Salt and freshly ground blackpepper to taste
2 TBSP vegetable oil
2 TBSP chopped garlic (about 7-8 cloves)
4 red tomatoes, diced (about 4 cups)
1 white onion, diced (about 1 cup)
1 jalapeño peppers, stemmed, seeded and diced
1 bay leaves
1 TSP dried oregano
5 sprigs fresh thyme (1 TSP)
¼ cup sliced green olives
1 lime, juiced
Instructions
- Preheat the oven to 450°F.
- Season the fish with salt and black pepper to taste. Place the fish in a roasting pan.
- In a large sauté pan over medium heat, add oil and gently cook the garlic until lightly browned. Add tomatoes,onion, jalapeños, bay leaves, oregano and thyme, and cook until the onions are translucent, stirring frequently. Add the olives and lime juice; season with salt to taste.
- Add the sauce to the fish and bake for 8 minutes or until the fish is cooked.
- Serve with Arroz Blanco.
