Snapper Vera Cruz
1 Tbs vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano leaves
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 to 2 jalapeno peppers, finely chopped
1 (28-ounce) can diced peeled tomatoes, drained
1/2 cup fish stock OR clam juice
1 pound snapper fillets, cut in half lengthwise and
sliced as thinly as possible horizontally
2 Tbs lemon juice
1 Tbs drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)
In a skillet, heat oil over medium heat. Add onions and
cook, stirring, until softened. Add garlic, oregano,
cinnamon, cloves and jalapeno peppers and cook, stirring,
1 minute. Add tomatoes and stock and bring to a boil.
Transfer mixture to your crockpot. Cover and cook on low
heat setting 6 to 8 hours or on high setting 3 to 4
hours, until hot and bubbling. Stir in fish and lemon
juice. Cover and cook on high heat setting 20 minutes or
until fish is cooked through. Stir in capers and pour
mixture onto a deep platter. Garnish with olives and
serve. Makes 4 to 6 servings.
Being that I am allergic to Ocean fish I will have to "taste" vicariously through the community. I thought this sounded yummy. :-) Enjoy !!!
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 tsp dried oregano leaves
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1 to 2 jalapeno peppers, finely chopped
1 (28-ounce) can diced peeled tomatoes, drained
1/2 cup fish stock OR clam juice
1 pound snapper fillets, cut in half lengthwise and
sliced as thinly as possible horizontally
2 Tbs lemon juice
1 Tbs drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)
In a skillet, heat oil over medium heat. Add onions and
cook, stirring, until softened. Add garlic, oregano,
cinnamon, cloves and jalapeno peppers and cook, stirring,
1 minute. Add tomatoes and stock and bring to a boil.
Transfer mixture to your crockpot. Cover and cook on low
heat setting 6 to 8 hours or on high setting 3 to 4
hours, until hot and bubbling. Stir in fish and lemon
juice. Cover and cook on high heat setting 20 minutes or
until fish is cooked through. Stir in capers and pour
mixture onto a deep platter. Garnish with olives and
serve. Makes 4 to 6 servings.
Being that I am allergic to Ocean fish I will have to "taste" vicariously through the community. I thought this sounded yummy. :-) Enjoy !!!