Crock Pot Snapper Vera Cruz
Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 2
- 1⁄2teaspoon dried oregano leaves
- 1⁄4teaspoon ground cinnamon
- 1⁄8teaspoon ground cloves
- 1 -2jalapeno pepper, finely chopped
- 1
- 1⁄2cup clam juice
- 1
- 2tablespoons fresh lemon juice
- 1tablespoon capers
- 10pimento stuffed olives, thinly sliced
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DIRECTIONS
- 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.
- Stir in capers and pour mixture onto a warmed platter.
- Garnish with sliced olives and serve.
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