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| This is very similar to Snapper Vera Cruz. In fact most recipes differ only by adding bell pepper and a chopped jalepeno. |
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| 4 |
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red snapper fillets |
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| 15 oz |
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Italian plum tomatoes, crushed with juices |
|
| 1/2 cup |
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white wine |
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| 1 cup |
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chicken broth |
|
| 12 |
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gaetta, green, or kalamata olives, pitted and chopped |
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| 2 Tbs |
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of capers |
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| 1 |
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medium onion, chopped |
|
| 1/4 cup |
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of olive oil |
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| 1 |
Preheat oven to 350 degrees. |
| 2 |
Heat olive oil in large saute pan over medium heat. |
| 3 |
Add olives, onion and capers, cook until onion is translucent. |
| 4 |
Add tomatoes and simmer for 5 minutes. |
| 5 |
Place red snapper fillets in pan. |
| 6 |
Add wine, broth and salt & pepper to taste. |
| 7 |
Place in oven and bake for 15 to 20 minutes. |
| 8 |
Serve fillets with sauce spooned over top. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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