Recipe by Christopher Ryding for the Co-op Advantage Program
A delicious dish from the Veracruz region of Mexico.
|4||red snapper fillets (6-8-oz)|
|1⁄4 c||olive oil|
|1||onion (medium, diced)|
|3 clv||garlic (minced)|
|1⁄4 t||dry mexican oregano|
|1⁄4 t||black pepper|
|2||jalapeno pepper (seeded and minced)|
|4 c||tomatoes (diced, with juice)|
|1 c||green olives (sliced)|
|capers and cilantro (for garnish)|
|rice (hot cooked for serving)|
Lay snapper fillets in a lightly greased 9x9-inch baking dish. Lightly season with salt and pepper and set aside. Heat the olive oil in a large skillet over medium heat. Add the diced onions and saute until soft, but not browned. Add the garlic and saute 2 more minutes. Add the oregano, pepper and cinnamon and saute one minute more. Add the juice of one lime, the diced tomatoes, jalapeno peppers and sliced olives. Stir together well and simmer 10 minutes to thicken and marry flavors. Pour the sauce over the fish and place in oven preheated to 350F. Bake 15 minutes or until the fish is opaque and flaky. Serve hot over cooked rice. Garnish with capers and cilantro.
Any flaky, white fish may be substituted for the snapper.