| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Veracruz |
Condiments:, Dinner: ent |
6 |
Servings |
INGREDIENTS
| 6 |
|
8-ounce snapper fillets |
|
|
Melted butter |
|
|
Salt and pepper |
| 2 |
c |
Veracruz Sauce |
| 1 |
tb |
Chopped garlic |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 1/2 |
c |
Diced tomato |
| 2 |
tb |
Tomato paste |
| 1/4 |
c |
Sliced green olives |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Chablis |
| 1 |
ts |
Oregano |
| 1/2 |
c |
Water |
INSTRUCTIONS
VERACRUZ SAUCE
TO PREPARE VERACRUZ SAUCE:
1) Saute onion and garlic in olive oil until soft
2) Add all remaining ingredients, mix well.
3) Bring to boil and simmer 10 minutes
TO PREPARE FISH:
1) Place fish fillets on a baking pan, skin side down. Baste fish with
melted butter. Sprinkle with salt and pepper. 2) Pour veracruz sauce over
snapper filets 3) Bake at 350° for 15 - 20 minutes, until fish flakes
easily. Serve.
Suggested Wine: Chardonnay, Fume Blanc
NOTES : For a new flavor sensation, roast the garlic before adding to
sauce.
Recipe by: www.redlobster.com
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
16, 1998
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