Bryan's Stuff

   
Seafood Recipes

     Snapper Veracruz


In a shallow pan or flat bottom bowl marinate in milk for 30 minutes 6 red snapper fillets, about 6 ounces each.

Set aside a bottle of RCs Spice (On this website) 

¼ cup Spanish olive oil
1 Yellow Onion Chopped
Salt Freshly ground black pepper

Combine in a large skillet and set on the stove (Do not turn the stove on, yet)

2 tablespoons chopped garlic
3 fresh jalapenos, stemmed, seeded and finely chopped
3 Roma tomatoes, seeded and chopped
1 Whole bunch cilantro chopped
18 large capers (or more if you like)
1 small can of black olives either chopped or sliced
2 bay leaves

To cook: Turn the stove on to medium to medium high heat. Sautee until lightly caramelized, about 8 to 10 minutes, stirring occasionally. Stir in the vegetables. seseason with salt and pepper. Bring the mixture to a simmer and continue to cook for 15 minutes.

Drain and season the filets with RC's spice Lay the fillets in the sauce, covering each fillet completely with the sauce. Cook for 8 to 10 minutes or until the fillets start to flake.

Garnish with the lime wedges