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Fish Veracruz

Author/Submitted by:
Servings: 8
Categories: Haven't Tried / Low-Carb / Seafood

2  pounds  red snapper, or cod fillets
2  tablespoons  lemon juice
1  pound  tomatoes, about 3 cups, chopped
1 1/2  cups  chopped onions
2  cloves  garlic, minced
1  tablespoon  fresh parsley
1  teaspoon  dried mint flakes
3  tablespoons  olive oil
1  small  jalapeno pepper, rinsed, seeded and cut into strips
1/4  cup  olives, stuffed with pimiento, sliced
1  tablespoon  capers
1    bay leaf
1  teaspoon  dried thyme

1. Thaw fish, if frozen. Sprinkle with some salt and drizzle with the lemon juice; set aside. In a large skillet cook chopped tomatoes, onions, garlic, parsley and mint in hot oil till onion is tender but not brown. Add jalapeno pepper strips, olives, capers, bay leaf and thyme. Heat to boiling. Add fish. Cover; simmer 10 to 15 minutes or till fish flakes easily when tested with a fork.

2. Transfer fish and vegetables to platter; keep warm. Discard bay leaf. Boil cooking liquid, uncovered, 3 minutes or till reduced to 1/2 cup. Pour over fish and vegetables. Garnish with parsley, capers and tomato, if desired.

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