RED SNAPPER VERACRUZ

Ingredients Weight Measure
Olive oil - 3/8 cup
Large green bell pepper, cut
into thin strips - 3 each
Large yellow bell pepper, cut
into thin strips - 3 each
Medium onion, cut in half
and sliced - 3 each
Garlic clove, crushed - 3 each
Canned stewed tomatoes,
coarsely chopped, undrained - 2 5/8 qts.
Sliced pimento-stuffed olives - 3/4 cup
TABASCO® brand Green
Pepper Sauce - 3/4 cup
Lime juice - 3/8 cup
Salt - 1 1/2 tsp.
Red snapper* fillets 3 lbs. -
Chopped cilantro - 3/4 cup
Cooked yellow rice (with saffron) - 1 1/2 qts.
Cilantro sprigs - to garnish

Method

  1. Heat oil in a 12-inch skillet over medium heat. Add peppers and onion and cook until tender-crisp. Add garlic and cook 2 minutes.
  2. Add tomatoes with liquid, olives, TABASCO® brand Green Pepper Sauce, lime juice, salt and red snapper fillets. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 5 to 10 minutes, stirring occasionally until fish is tender. Stir in chopped cilantro. Garnish with cilantro sprigs and serve with yellow rice.

Yield: 12 servings

*Can substitute sole or flounder fillets for red snapper.