Red Snapper Vera Cruz
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 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)
DIRECTIONS
  1. 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.