Snapper Veracruz recipe

8 servings

1/4 cup olive oil

1 small green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1/4 teaspoon ground white pepper

1 teaspoon ground cinnamon

1 lime, juiced

1/2 cup pimento-stuffed green olives, sliced

1/4 cup canned diced green chiles, drained

3 large tomatoes, seeded and coarsely chopped

4 (8 ounce) fillets red snapper

1 tablespoon capers, rinsed and drained

Heat oil in a large skillet over medium-high heat.

Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes.

Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors.

Stir in the tomatoes, and cook until thickened, about 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Place the snapper filets into a lightly greased 9x13 inch baking dish.

Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork.

Stir in the capers just before serving.