Special thanks to WearEver for the recipe!
Red Snapper Vera Cruz
- 2 4-6 ounce fillets red snapper
- Juice of 1 lime
- Tabasco or hot pepper sauce to taste
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon olive oil
- 1 16 ounce jar salsa
- 1 clove garlic sliced thin
- ½ cup chicken fish stock or water
- ¼ teaspoon dried oregano
- ¼ cup pimento stuffed green olives
- 1 cup cooked brown rice
- 1 tablespoon minced cilantro
- 1 avocado sliced thin
- Lime wedges
- Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.
- Combine flour, salt, and chili powder together in a shallow bowl.
- Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.
- Heat olive oil and cook the fish on both sides until golden brown. Remove from skillet.
- Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.
- Gently place the fish in the salsa mixture and spoon some salsa over the fish. Cover and cook over low heat for 10 minutes or until heated through.
- Reserve ¼ cup of the sauce. Spoon and divide remaining sauce between two shallow soup bowls or serving plates. Place ½ cup of rice in center of each plate and top with cooked fish. Spoon reserved sauce over fish and rice and sprinkle cilantro. Serve with avocado slices and lime wedges.