Red Snapper Veracruz
| Yield: | 4 Servings |
| Categories: | Main Dishes, Seafood, Mexican |
| -Lisa Hlavaty FDGN81A | ||
| 1 1/4 | lb | Fresh red snapper fillets; boned |
| 1/4 | c | All purpose flour |
| 1 | pn | Salt and pepper |
| 1 | tb | Butter or margarine |
| SAUCE | ||
| 1 | tb | Butter or margarine |
| 1 | Red bell pepper; julienned | |
| 1 | Green bell pepper; julienned | |
| 1 | Medium onion; sliced | |
| 2 | Cloves garlic; minced | |
| 2 | Jalapeno peppers; seeded, chopped | |
| 6 | Large roma tomatoes; peeled, chopped, seeded | |
| 1/4 | c | Black olives; sliced |
| 1 | tb | Capers; drained |
| 1 | Bay leaf | |
| 1/2 | c | Dry white wine or water |
| 1/2 | ts | Granulated sugar |
| 1 | pn | Cinnamon |
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