Snapper Veracruz

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Thursday, January 01, 2004

Categories:

Caribbean/Seafood/Tex-Mex

Yield:

Ingredients:

8 oz. Red Snapper filet, scored & lightly dredged in flour5 tbsp extra virgin olive oil
3 cloves fresh garlic
1 jalapeno (seeded & minced)
1/2 red onion, sliced
1/4 cup sliced green spanish olives
1/2 cup diced tomatoes
4 tbsp dry sherry
1/2 cup tomato juice
4 tbsp fresh cilantro,chopped
juice of 1 lime
salt & pepper to taste

Directions:

Heat extra virgin olive oil, saute fish until browned golden. Turn fish, add garlic, jalapeno, onion, olives and tomatoes. Saute for 2 minutes and deglaze with sherry. Add tomato juice and simmer for an additional 2 minutes. Add lime juice, fresh cilantro and salt & pepper.

Nutrition Facts:

Source:

Sobo Loco