Description
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
- ¼ cup olive oil
- 1 small green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon ground white pepper
- 1 teaspoon ground cinnamon
- 1 lime, juiced
- ½ cup pimento-stuffed green olives, sliced
- ¼ 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
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9×13 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 8