Thursday, May 10, 2012

Karen's Snapper Veracruzana

While red snapper is $20/lb at Central market I substituted talapia and it still looks awesome. It awaits being baked.   This recipe is credited to the NEW NOT-STRICTLY VEGETARIAN COOKBOOK.  Reed bought a new car and this is cause for celebration.  While he loves, loves, loves eating out in Austin's restaurants and sharing that with us I love  cooking for him to repay him in kind.  And it works.  Here's the recipe...you will not be disappointed.  Serve with sliced avocado and I made a Greek salad.
1/4 cup olive oil
1 medium onion chopped
2 large cloves garlic,pressed
1 carrot, julienned
1/4 cup white wine
1 2 lb. canned tomatoes chopped
2 tbsp capers
15 small pimento stuffed green olives halved
2 fresh jalapenos-cored, seeded, chopped
1 tsp dried oregano
salt and pepper to taste
2 lbs snapper fillets (I used talapia)

Preheat oven to 350 degrees.  Heat olive oil in a skillet.  Add onion, garlic, and carrot and saute 5 minutes.  Add wine, tomatoes, capers, olives, jalapenos, oregano, salt and pepper.  Mix well and simmer on low heat for 10 minutes.  Lightly oil a baking pan--place fillets into pan and pour sauce over fish.  Bake uncovered at 350 degrees for 10-15 minutes.  Fish should be flaky and moist.

By the way....DEEEEELICIOUS!!!!!!!!  Everyone loved it!

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