Recipe: Veracruz Style Red Snapper (baked in sauce using tomato, olives and raisins)

VERACRUZ STYLE RED SNAPPER



2 tablespoons Mazola Corn Oil
1/2 white onion, finely chopped
3 to 4 cloves garlic, minced
1 (28 ounce) can San Marzano diced tomatoes
1/3 cup green olives, pitted and chopped
3 tablespoons finely chopped fresh parsley
2 tablespoons golden raisins
1 tablespoon finely chopped fresh oregano
1 tablespoon capers
3 bay leaves
1 jalapeno, unseeded and finely chopped
1/2 teaspoon salt
4 red snapper fillets (6 ounces each)

Preheat the oven to 425 degrees F. Lightly grease a 13x9-inch baking dish with oil.

Heat the 2 tablespoons oil in a large nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is tender, about 4 minutes.

Add the tomatoes, olives, parsley, raisins, oregano, capers, bay leaves, jalapeno and salt; bring to a boil. Reduce the heat and simmer uncovered, stirring frequently, until the flavors are blended and the sauce begins to bubble and thicken slightly, about 10 minutes.

Spread half of the sauce evenly on the bottom of the baking dish. Place the fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets.

Bake, uncovered, until the sauce is bubbly and the fish is opaque in the center, 12 to 15 minutes.

Makes 4 servings
Recipe provided by Chef Ingrid Hoffman.
Source: Mazola Oil, ACH Food Companies, Inc.