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Add a photoServings: 4
Ingredients
- 1 x Snapper, 3 lb
- 1 tsp Salt
- 2 Tbsp. Lime juice
- 2 lb Tomato
- 1/4 c. Extra virgin olive oil
- 1 x Onion, finely sliced
- 2 x Garlic clove
- 1 x Bay leaf
- 1/4 tsp Oregano
- 12 x Olive, green, halved
- 2 Tbsp. Capers
- 2 x Jalapenos en escabeche
- 1/2 tsp Salt
- 3 Tbsp. Extra virgin olive oil
Directions
- Slice the onions finely. Peel and slice the garlic. Cut the jalapenos into strips. Set them all aside.
- Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hrs.
- Skin, seed, and chop the tomatoes roughly. Set them aside.
- Heat the oil and fry the onion and garlic, without browning, till they are soft. Add in the tomatoes, with the bay leaf, oregano, olives, capers, jalapenos, and salt to the pan and cook the sauce over a brisk flame till it is well seasoned and some of the juice has evaporated-about ten min. Pour the sauce over the fish.
- Sprinkle the extra virgin olive oil over the sauce and bake the fish for about twenty min, uncovered, on one side. Turn the fish over and continue baking it till it is just tender-about 30 min. Baste the fish frequently with the sauce during the cooking time.
- The Cuisines of Mexico
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 629 | |
| Calories from Fat 579 | 92% |
| Total Fat 64.8g | 81% |
| Saturated Fat 8.98g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1017mg | 42% |
| Potassium 578mg | 17% |
| Total Carbs 12.47g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 6.64g | 4% |
| Protein 3.84g | 6% |
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