🫙 From the Spice Rack

Red Snapper, Veracruz (Huachinango Ala Veracr

Name: Red Snapper, Veracruz (Huachinango Ala Veracr
Ingredients: 1 red snapper 4 lb.; 2 tbsp salt or to taste; 3 tbsp lime juice; 3 lb tomatoes peeled,seeded and; 1 large white onion sliced thinly; 15 pitted green olives; 3 tbsp large capers, drained; 6 whole chile largos-canned

1 Red Snapper 4 lb. 2 tb Salt or to taste 3 tb Lime juice 3 lb Tomatoes peeled,seeded and -chopped (save seed + peel) 4 tb Olive Oil 1 lg White Onion sliced thinly 15 Pitted green ...

italianmaineasy

Ingredients8 items

Ingredients

1red snapper 4 lb.
2tbsp salt or to taste
3tbsp lime juice
3lbtomatoes peeled,seeded and
1large white onion sliced thinly
15pitted green olives
3tbsp large capers, drained
6whole chile largos-canned

Directions

1
1 Red Snapper 4 lb
2
2 tb Salt or to taste 3 tb Lime juice 3 lb Tomatoes peeled,seeded and -chopped (save seed + peel) 4 tb Olive Oil 1 lg White Onion sliced thi
3
Pierce the flesh on both sides with a sharp fork and rub in the lime juice and about 2 tsp of the salt
4
set the fish aside to season in an ovenproof dish into which it will just fit
5
If dish is too large the sauce will dry up.) Preheat oven to 350
6
Heat the oil in a heavy frying pan
7
Add the onions and fry gently, stirring from time to time, until they are wilted but not browned
8
Add the chopped tomatoes

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