Red Snapper Vera Cruz
Ingredients:
1 1/4 lbs. fresh red snapper fillets, bones removed
1/4 C all purpose flour
pinch salt and pepper
1 Tbsp. butter or margine
Sauce:
1 Tbsp. butter or margarine
1 EACH red and green bell pepper, cut julienne
1 medium onion sliced
2 cloves garlic, minced
2 Jalapeno peppers, chopped, seeded
6 large Roma tomaotes peeled, chopped and seeded
1/4 cup sliced black olives
1 Tbsp capers, drained
1 bay leaf
1/2 cup dry white wine or water
1/2 tsp. franulated sugar
pinch cinamon
-----------------------------------------------1) To prepare sauce, in alarge skillet, heat butter. add onions and garlic. cook until onions areclear but not brown
2)Add all peppers and the tomoatoes. Cook about 5 mins
3)Add olives, capers, bay leaf and wine. Simmer for 3 minutes
4)Add sugar and cinnamon. Simmer for 2 mins. Remove from heat. Set aside.
5)To prepare fish, on platter, mix flour, salt and pepper. Lightly coatfillets on both sides.
6) In a large skillet, heat butter over medium - high heat. Cook filletsabout 3 minutes per side.
7) Place fillets in an ovenproof dish. Pour sauce over fish. Bake at 325F for 10 to 15 minutes.
Per serving: 323 calories 12g fat.