Mexican Snapper Veracruz - Restaurant Association of Nova Scotia

Name: Mexican Snapper Veracruz - Restaurant Association of Nova Scotia
Ingredients: 1-1/2 pounds fresh or frozen skinless red snapper or other fish fillets, 1/2 to 3/4 inch thick; 1/8 teaspoon salt; 1/8 teaspoon black pepper; 1 large onion, sliced and separated into rings; 2 cloves garlic, minced; 1 tablespoon cooking oil; 2 large tomatoes, chopped (2 cups); 1/4 cup sliced pimiento-stuffed green olives; 1/4 cup dry white wine; 2 tablespoons capers, drained; 1 to 2 fresh jalapeno or serrano chile peppers, seeded and chopped, or 1 to 2 canned jalapeno chile peppers, rinsed, drained, seeded, and chopped; 1/2 teaspoon sugar; 1 bay leaf; Snipped fresh parsley

rans.ca

Ingredients 1-1/2 pounds fresh or frozen skinless red snapper or other fish fillets, 1/2 to 3/4 inch thick 1/8 teaspoon salt 1/8 teaspoon black pepper 1 large o

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Ingredients

1-1/2 pounds fresh or frozen skinless red snapper or other fish fillets, 1/2 to 3/4 inch thick
1/8 teaspoon salt
1/8 teaspoon black pepper
1 large onion, sliced and separated into rings
2 cloves garlic, minced
1 tablespoon cooking oil
2 large tomatoes, chopped (2 cups)
1/4 cup sliced pimiento-stuffed green olives
1/4 cup dry white wine
2 tablespoons capers, drained
1 to 2 fresh jalapeno or serrano chile peppers, seeded and chopped, or 1 to 2 canned jalapeno chile peppers, rinsed, drained, seeded, and chopped
1/2 teaspoon sugar
1 bay leaf
Snipped fresh parsley