Red Snapper Vera Cruzana with Chef Vicky Ratnani on Cooking table

Red Snapper Vera Cruzana

Chef	:	Vicky Ratnani
Recipe Servings	:	2
Recipe Cook Time	:	45 Minutes
..................................................................

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.

Ingredients

• 2 red snapper fillets (Medium size)
  
  Juice of half lemon
  
  Salt
  
  Black pepper
  
  Parsley
  
  
  For the sauce:
  
  2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)
  
  Olive oil
  
  1 onion, chopped
  
  3 Tbsp tomato puree
  
  5-6 green olives, sliced
  
  3-4 green capers
  
  5-6 black olives, sliced
  
  5-6 raisins
  
  2 Tbsp toasted sliced almonds
  
  Oregano
  
  Black pepper

Method

Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.

In a pan add oil and chopped onion. Saute till onions are pink.

Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.

Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.

In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.

Cover with foil. Bake at 180 degrees C for 25-30 minutes.