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Red Snapper Vera Cruz

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Serves 4 | Prep Time | Cook Time

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Ingredients You'll Need

4 (5 to 6 oz.) skinless red snapper or halibut fish fillets
1 tablespoon blackened or Cajun seasoning mix
1 (14-1/2 oz.) can stewed tomatoes, drained
1 (6 oz.) can Lindsay green ripe olives, drained
1/4 cup plus 2 tablespoons chopped cilantro or parsley
1 tablespoon drained capers
Lime wedges (optional)


Heat oven to 425F. Arrange fish in a single layer in a 13 x 9-inch baking dish. Sprinkle seasoning mix over fish. Combine tomatoes, olives, 1/4 cup of the cilantro and capers; spoon over fish. Bake 12 to 15 minutes or until fish is opaque in center. Sprinkle with remaining 2 tablespoons cilantro and serve with lime wedges, if desired.

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