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Snapper Vera Cruz
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- #23065
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 jalapeno peppers, finely chopped
1 can (28 ounce size) diced tomatoes, drained
1/2 cup fish stock or clam juice
1 pound snapper fillets, cut in half lengthwise and sliced as thinly horizontally
2 tablespoons lemon juice
1 tablespoon drained capers
10 pitted ripe olives, thinly sliced
hot tortillas (optional)
directions
In a skillet, heat oil over medium heat. Add onions and cook, stirring until softened. Add garlic, oregano, cinnamon, cloves and jalapeno peppers. Cook, stirring, for 1 minute. Add tomatoes and stock and bring to a boil.
Transfer mixture to a slow cooker. Cover and cook on Low heat setting for 6 to 8 hours, or on High setting for 3 to 4 hours, until hot and bubbling.
Stir in fish and lemon juice. Cover and cook on High heat setting for 20 minutes or until fish is cooked through. Stir in capers.
Pour mixture onto a deep platter. Garnish with olives and serve.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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