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Snapper Vera Cruz

  • 2-2 1/2lb skinless snapper, mahi mahi, tilapia or other fish fresh or frozen
  • 1 Tbsp olive oil
  • 1 onion - cut into small wedges
  • 1 jalapeno pepper - seeded and finely chopped
  • 1 clove garlic - minced
  • 2 - 14.5oz. no salt added diced tomatoes - undrained
  • 8 oz mushrooms
  • 1/2 cup pimiento stufed greed olives - coarsely chopped
  • 1/2 tsp dried oregano
  • 1/8 tsp black pepper
  • 2 cups hot cooked brown rice and or 8 crusty bread slices

  1. Thaw fish, if frozen. Rinse fish; pat dry.
  2. In 12“ skillet heat oil and cook mushrooms until they lose their moisture. Remove from pan, add oil, add onion, jalapeno pepper and garlic, cook 2-3 min or until onion is tender. Add mushrooms back to pan. Add ingredients through black pepper and bring to boil.
  3. Carefully add fish to skillet, spooning tomato mixture over fish. Return to boiling. Reduce heat and simmer covered 8-10 min. or until fish just starts to flake. If desired break fish into chunks.
  4. Serve with rice or bread.

Serves: 4-6      Total Cook Time: 30 min
Source: HAP Balanced Living magazine

recipe/snapperveracruz.txt · Last modified: 2018/10/28 16:40 by rob