Red Snapper Veracruz
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped
- 1 (8-ounce) container sliced button mushrooms
- 1/2 green bell pepper, chopped
- 1 fresh jalapeño pepper, chopped (1/2 the seeds removed for less heat)
- 1 (14 3/4-ounce) can tomato puree
- 1 (14 3/4-ounce) can diced tomatoes, drained
- 1/2 cup dry white wine
- 4 tablespoons chili sauce (such as Heinz)
- 3 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1/2 tablespoon dried thyme
- 1/4 teaspoon salt, plus more to taste
- 2 pounds fresh red snapper fillets
- 1/2 pound shrimp, peeled and deveined
- Freshly ground black pepper, to taste
Preheat the oven to 425 degrees F.
In a large saute pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper and jalapeño and cook until softened, about 8 minutes. Add
the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme and salt and cook for 5 minutes.
Pour 1/2 of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce.
Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.
Recipe reprinted by permission of Random House. All rights reserved.
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