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| Recipe Ingredients:
1 1/2 lbs Red Snapper fillets Huachinango
1 tbsp Olive oil
1 can Salsa Casera (red salsa)
1 1/2 tbsp Capers
1 can Jalapeño peppers
3 tbsp Parsley
2 leaves Bay leaves
1 Onion
1 tbsp Dried oregano
2 Garlic cloves
2 tbsp Lime juice
18 Pimento-stuffed olives
Salt and pepper |  | |
| Recipe Instructions:
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.
Enjoy this delicious Veracruz style fish Mexican recipe! |
Type of recipe: Seafood
| | Preparation Time (min): 60 | | Cook Time (min): | | Prep Tool: | |
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