Veracruz Red Snapper
Julie
Simple, quick, delicious
ingredients
- 4 red snapper filets
- Salt and pepper to taste
- 5 medium plum tomatoes
- 2 tablespoons capers, rinsed
- 1 tablespoon Mexican oregano
- 2 sprigs fresh thyme
- 4 garlic cloves, peeled and thinly sliced
- 12 white onions, thinly sliced
- 1/2 cup pimento-stuffed olives
- 8 guero chiles, whole
- 1/2 cup extra-vergin olive oil
directions
- 1
Roast onions, garlic, and chiles on grill pan with a little olive oil until onions are translucent and peppers are starting to blacken.
- 2
Rinse and dry fish. Sprinkle with salt and pepper and place in large baking dish.
- 3
Mix grilled veggies with capers, olives, oregano, bay leaves, thyme, and 1/4 cup olive oil.
- 4
Pour veggie mixture over fish.
- 5
Distribute remaining 1/4 cup olive oil over veggies and fish.
- 6
Bake 12-15 minutes until fish is flaky and cooked through.
Source: Julie and Kevin
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