Cozumel Red Snapper Vera Cruz |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cozumel is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. Ingredients:
4 red snapper fillets (6 ounces each) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup white wine or chicken stock |
2 large tomatoes, seeded and chopped |
1 medium onion, chopped |
1/3 cup pitted green olives, chopped |
1 jalapeno pepper, seeded and minced |
2 tablespoons capers, drained |
2 garlic cloves, minced |
2 tablespoons olive oil |
hot cooked israeli couscous and chopped fresh cilantro, optional |
Directions:
1. Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
2. Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro. Yield: 4 servings.
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