Red Snapper Verzcruz
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 limes
1 3/4-2 lbs red snapper fillets
Salt
5 Tbsp olive oil
Fresh cilantro (coriander) for garnish
For the Sauce Veracruz:
1/2 cup chopped onion
3 cloves garlic, crushed
4 Tbsp olive oil
3 large tomatoes, peeled, seeded, and chopped
1 large bay leaf
1/2 tsp oregano
12 green olives, cut in half
2 Tbsp capers
2 jalapeno peppers, seeded and cut in strips
1/2 tsp salt
1/4 tsp pepper
1 Tbsp fresh chopped cilantro (or 1/2 tsp dried)
1 Tbsp lime juice
Instructions:
Preheat oven to 325°. Squeeze lime juice over fish and set aside until ready to cook. To make the sauce, saute onion and garlic in oil until soft. Stir in remaining ingredients. Season to taste. Cook over medium heat for 10 minutes or until some of the liquid has evaporated. Salt fillets and saute in oil on both sides. Drain and remove to ovenproof casserole or platter. Cover with sauce and bake for 10-15 minutes. Garnish with fresh cilantro and serve.
Serves 6.
From The Star of Texas Cookbook.