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Friday, 14 December 2012

Friday Recipe - Veracruz-Style Red Snapper

Friday Recipe - Veracruz-Style Red Snapper



Fish “Veracruz” is an  “authentic” Mexican recipe


If you don’t want to do this in individual portions, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies.  Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Any white, flaky fish will work. Thanks to http://foodwishes.blogspot.co.uk/2012/07/veracruz-style-red-snapper-new-take-on.html

Ingredients for 2 servings: 

2 boneless red snapper filets, about 7 oz each
cayenne, 
salt and pepper to taste
2 tbsp olive oil
1/2 white onion diced
3 cloves garlic minced
1 tablespoon capers
1 tablespoon caper brine
1 large jalapeno, sliced, seeded
1 cup cherry tomatoes, halved
1/3 cup sliced Castelvetrano green olives, or any green olive
2 tablespoon fresh chopped oregano
2 limes

Bake at 425 degrees F. for 15-20 minutes

 Wendy Mason is a career coach.  She helps people reach their goals and aspirations, without sacrificing their home and personal life.  Before working as a coach, Wendy had a long career in both the public and private sectors in general management and consultancy as well as spells in HR.  She now divides her time between coaching and writing. You can contact Wendy at wendymason@wisewolfcoaching.com and find out more at http://wisewolfcoaching.com


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