Snapper Vera Cruz

photo by Susie D

- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
7
ingredients
- 2 2 lbs tilapia fillets or 2 lbs mahi mahi fillets (7 fillets)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes with juice
- 2 ounces chopped green chilies, to taste (I use the canned ones)
- 2 tablespoons cilantro, chopped
- 2 tablespoons capers, drained
- salt, to taste
- pepper
- paprika, to taste
directions
- Preheat oven to 400°F/200°C.
- Saute onion 5 minutes in EVOO until soft, add garlic and cook 1 more minute.
- Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened.
- Arrange fillets in baking dish, sprinkle with salt, pepper and paprika and cover with sauce.
- Top with capers and cover with foil.
- Bake 20 minutes.
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Reviews
-
This is absolutely wonderful! I made it with basa from Malaysia (tastes like grouper). I didn't alter the recipe except to add some sliced stuffed green olives because I adore them. The flavor was bright and sophisticated. We had Mexican rice on the side and garnished with a slice of lime. This was really easy to make, and I will definitely be making this again. And what a healthy dish!
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This is the second time I have made this recipe and both times have been outstanding. I double the vegetables, etc. for the sauce just because we love it so much. I served it with Spanish rice (fish sauce spooned over top) and refried black beans. Totally awesome recipe. By the way, if you're still in Austin, isn't it a great town?
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RECIPE SUBMITTED BY
Berliner Goere
United States