Tampa Bay Red Snapper Veracruz

Servings: 6

Best With: Medium Serrano

Red Snapper are abundant off the Florida gulf coast, making it a popular, fresh option in Tampa Bay.

What you'll need:

• About ⅓ cups of Cocina Fresca Medium (Serrano) Refrigerated Salsa
• 2 pounds red snapper fillets
• Juice of 1 lime
• 2 garlic cloves, minced
• ¼ cup olive oil
• 4 cups freshly diced tomatoes
• 12 pimento stuffed green olives, halved
• 2 tablespoons capers, drained of liquid
• 1 bay leaf

How to make it:

1. Brush fish filets with lime juice; season with salt and pepper.

2. In a large saucepan over medium heat cook onion and garlic in oil until tender but not brown.

3. Add tomatoes, olives, capers, bay leaf, and Cocina Fresca Medium (Serrano) Refrigerated Salsa. Bring to a boil, then reduce heat simmering for 10 minutes.

4. In a large skillet place fish filets covering with the sauce. Cook on low for 8-10 minutes or until fish flakes easily when tested with a fork.

5. Remove fish and place on a platter.

6. Return skillet to medium-high heat and cooking for an additional 8-10 minutes or until sauce is thickened. Stir constantly.

7. Remove bay leaf, and pour thickened sauce over fish.

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