Snapper Veracruz

Name: Snapper Veracruz
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp capers, rinsed and drained; 3 cloves garlic, minced; 1 small green bell pepper, chopped; 59 milliliters canned diced green chiles, drained; 1 teaspoon ground cinnamon; 0 teaspoons ground white pepper; 1 lime, juiced; 59 milliliters olive oil; 1 onion, chopped; 118 milliliters pimento-stuffed green olives, sliced; 907 grams fillets red snapper; 3 larges tomatoes, seeded and coarsely chopped

Snapper Veracruz might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 8. One portion of this dish contains approximately 24g of protein, 10g of fat, and a total of 207 calories. If you have olive oil, garlic, pimento-stuffed olives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Heat oil in a large skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes.

Ingredients you will need

Green Pepper

Garlic

Pepper

Onion

Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.

Ingredients you will need

White Pepper

Lime Juice

Cinnamon

Tomato

Chili Pepper

Olives

Preheat the oven to 350 degrees F (175 degrees C).

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Oven

Place the snapper filets into a lightly greased 9x13 inch baking dish.

Ingredients you will need

Snapper Fillets

Equipment you will use

Baking Pan

Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

Ingredients you will need

Tomato Sauce

Capers

Fish

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Baking Pan

Ingredients

Servings:

1Tbsp

capers, rinsed and drained 3cloves

garlic, minced 1small

green bell pepper, chopped 59milliliters

canned diced green chiles, drained 1teaspoon

ground cinnamon 0teaspoons

ground white pepper 1

lime, juiced 59milliliters

olive oil 1

onion, chopped 118milliliters

pimento-stuffed green olives, sliced 907grams

fillets red snapper 3larges

tomatoes, seeded and coarsely chopped

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.