Lola’s Spices Southwest Snapper Veracruz
Lola’s Spices Southwest Snapper Veracruz
1/2 Tbl Lola’s Spices Southwest Blend
2 Garlic cloves minced
1 small onion, sliced thinly
¼ Fresh Cilantro or Flat Leaf Parley chopped
½ cup Onion diced
1 Tsp Mirin or a pinch of sugar
1- 14.5 oz Rotel or chopped tomatoes with jalapenos
½ cup Green Olives- stuffed with pimentoes *sliced
¼ cup Capers
1 Tb Olive Oil
Veracruz Sauce
In a medium pan, over medium heat add onion, garlic, and saute until soft about 3 to 5 mins. Add Lola’s Spices Southwest blend, 1 can of tomatoes, capers, olives, Mirin, and cilantro for an additional 5 minutes.
Preheat oven to 375 F, drizzle fillets with Olive Oil and sprinkle Lola’s Spices Southwest blend liberally on all sides. Place fillets on a baking sheet, cover with Veracruz sauce, bake on the center rack of the oven for 12 to 18 minutes, depending on thickness. It is recommended that Snapper reaches an internal temperature of 137 F.
Serving Suggestion: Serve with rice or over noodles.
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