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Red Snapper Vera Cruzana

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.

Chef's Name	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	45 Minutes
Recipe Rating	:

Tags: fish, mexican, red snapper, seafood

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Ingredients

2 red snapper fillets (Medium size)

Juice of half lemon

Salt

Black pepper

Parsley

For the sauce:

2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)

Olive oil

1 onion, chopped

3 Tbsp tomato puree

5-6 green olives, sliced

3-4 green capers

5-6 black olives, sliced

5-6 raisins

2 Tbsp toasted sliced almonds

Oregano

Black pepper

Method

Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.

In a pan add oil and chopped onion. Saute till onions are pink.

Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.

Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.

In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.

Cover with foil. Bake at 180 degrees C for 25-30 minutes.

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