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Snapper Vera Cruz
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Use hot tortillas to mop up the sauce.
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1-1/2 tbl brown sugar
1/8 teaspoon ground cloves
1-2 jalapeno peppers, finely chopped
1 (28.00 ounces) can tomatoes, drained and chopped
1/2 cup clam juice
1 lb red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal
2 tablespoons freshly squeezed lemon juice
1 tablespoon capers
10 pimento stuffed olives, thinly sliced
In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
Add tomatoes and clam juice and bring to a boil.
Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
5. Stir in capers and pour mixture onto a warmed platter.
6. Garnish with sliced olives and serve.
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