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RED SNAPPER VERACRUZ
4 (4 ounce) red snapper filets
1 tablespoon olive oil
1 small onion, sliced
1 medium tomato, diced
1 medium bell pepper, thinly sliced
1 tablespoon garlic, crushed
1/2-1 jalapeno, seeded and chopped
1/2 teaspoon dried oregano
1 bay leaf
juice from 2 lemons (approx. 1/4 cup)
1 lemon, sliced
Saute onion, bell pepper, garlic and jalapeno in olive
oil until crisp-tender. Place red snapper fillets in a shallow
baking dish that has been sprayed with cooking
spray. Pour the vegetable mixture over the red snapper and top with diced tomatoes, lemon juice, oregano, bay
leaf and sliced lemon.
Cover tightly with foil and bake at 325 degrees for
25-30 minutes or until fish begins to flake. During last 5 minutes, cook uncovered and add liquid if needed.
Can also be done on the grill wrapped in foil.
Makes 4 servings. Serving Size: 1 filet and 1/4 of vegetables
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