Ingrediants
3-4 tbls. extra virgin olive oil
1 large Bell Pepper, seeded and chopped
one medium yellow onion, chopped
1 - 16 oz. can of whole peeled tomatoes
1 - 16 oz. jar of Picante sauce (heat level as desired)
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6-8 Red Snapper fillets
6 tbls. butter
juice of 3-4 fresh lemons
lemon pepper
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Preheat oven to 375. In a large skillet, heat the olive oil, then saute the onions and bell pepper until onions begin to turn transluscent. Add the picante sauce and tomatoes, crushing tomatoes with a wooden spoon in the skillet or breaking into pieces with hands. Simmer on low, stirring occassionally, for 30 minutes or until most of the liquid has cooked out.
Once the sauce is started, melt the butter and put about half into a shallow baking dish, add the fillets, then pour the rest of the butter and the lemon juice over the fillets. Sprinkle with lemon pepper and a little salt. Bake for 25-30 minutes.
On the side, make some white rice. Lay down a bed of rice, place a cooked fillet on top and cover in the "Picant." I usually serve barely steamed vegetables with this meal.
Snapper Veracruz
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davewave12
- Posts: 436
- Joined: Sat Jul 01, 2006 1:52 pm
- Location: Spring
-
davewave12
- Posts: 436
- Joined: Sat Jul 01, 2006 1:52 pm
- Location: Spring
Re: Snapper Veracruz
Bump
From the all too brief snapper season a few weeks ago, I received a single fillet from a friend - from an 13 lb snapper
. He had vacuum sealed and froze it the day he caught it, so it was pretty fresh. I cooked it up with this recipe and thought that I should Bump this up to where more could get this kick-arse recipe.
From the all too brief snapper season a few weeks ago, I received a single fillet from a friend - from an 13 lb snapper
. He had vacuum sealed and froze it the day he caught it, so it was pretty fresh. I cooked it up with this recipe and thought that I should Bump this up to where more could get this kick-arse recipe.