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Veracruz-Style Snapper

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dinner Mexican
Veracruz-Style Snapper
Ingredients
  • 1/4 cup olive oil
  • 1 small green bell pepper, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon ground cinnamon
  • 1 lime, juiced
  • 1/2 cup pimento-stuffed green olives, sliced
  • 1/4 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
1
Preheat your cooking surface to a medium-high heat by heating oil in a large skillet. Add sliced green pepper, chopped onion, and minced garlic to the skillet, cooking until the pepper becomes tender and soft, approximately 5 minutes.
2
Mix in a blend of white pepper, ground cinnamon, freshly squeezed lime juice, pitted olives, and diced chiles. Continue to cook for an additional 2 minutes, allowing the flavors to meld together.
3
Add diced tomatoes to the skillet and cook until they have thickened, taking around 10 minutes.
4
Prepare your oven by setting the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Place the snapper filets into a lightly oiled 9x13 inch baking dish. Pour the prepared tomato sauce over the filets, and bake in the preheated oven for 10 to 15 minutes, or until the fish flakes easily with a fork.
5
Just before serving, stir in the capers to add a burst of salty flavor.