Ingredients
- 1lb. red snapper fillets
- Juice from one lime.
- 1/2 t salt.
- olive oil
- 1 c. thin sliced white onion
- 2 garlic cloves sliced
- 1 lb. tomatoes finely choppped.
- 1 bay leaf
- 1/4 dried mexican oregano
- 12 pitted green olives, with pimentos all the better, sliced
- 1 T capers
- 1 jalepaneo en scabaehe
- salt to taste
Directions
Marinate lime with fish and salt for at least 2 hours.
1 T of olive oil, at minimum, cook onions and garlic till soft without browning. Add rest of ingredients. Cook about 10-12 min. Add snapper and simmer slowly till fish is done. (About 10 min. depends on thickness of the fillet) Keep fish covered with sauce.
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Submitted 4/28/07.
Source:
Submitted By: Cathy Mosbrucker
cmosbrucker@sbcglobal.net
Lazy version of Snapper Veracrusanan