Red Snapper Veracruz

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Green bell pepper - cut thin strips (large)
1 tablespoon	15ml	Yellow bell pepper - cut thin strips (large)
1 tablespoon	15ml	Onion - halved, sliced (medium)
1		Garlic clove - crushed
2		Stewed tomatoes - (14 1/2 oz ea) - coarsely chopped
1/4 cup	59ml	Sliced pimento-stuffed olives
1/4 cup	59ml	Tabasco green pepper sauce
2 tablespoons	30ml	Lime juice
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Red snapper fillets
		(may substitute sole or flounder fillets)
1/4 cup	4g / 0.1oz	Chopped cilantro
3 cups	480g / 16oz	Cooked yellow rice
		Cilantro sprigs - for garnish

Recipe Instructions

In 12-inch skillet, over medium heat, in hot oil, cook green and yellow peppers and onion until tender-crisp, about 5 minutes; add garlic. Cook 2 minutes. Add stewed tomatoes with their liquid, olives, Tabasco green pepper sauce, lime juice, salt and red snapper fillets. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 5 to 10 minutes, stirring occasionally until fish is tender.

Stir in chopped cilantro. Serve with yellow rice. Garnish with cilantro sprigs.

This recipe yields 4 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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