1 1/2 lbs Red Snapper fillets Huachinango1 tbsp Olive oil1 can Salsa Casera (red salsa)1 1/2 tbsp Capers1 can Jalapeño peppers3 tbsp Parsley2 leaves Bay leaves1 Onion1 tbsp Dried oregano2 Garlic cloves2 tbsp Lime juice18 Pimento-stuffed olivesSalt and pepper
Lay the fish fillets in a dish and sprinkle with lime juice and salt.Preheat the oven to 350 degrees. Heat the oil in a large skillet. Add the onion and cook over medium heat, until golden. Add the garlic cloves minced and cook 2 minutes longer.Add the can of salsa Mexicana, add the olives and capers and the can of jalapeno peppers, the bay leaves and the parsley.
Cover the skillet and simmer 5 to 6 minutes.Arrange the fish in a baking dish. Pour the hot sauce over the fillets and bake, uncovered, 10 minutes make sure there is still moist in the center of the dish.
Video Pescado a la Veracruzana by Jauja Cocina Mexicana>