
Ingrid Hoffmann's Veracruz-Style Red Snapper
Ingredients (14)
- 3 bay leaves
- 1 tbsp capers
- 1 tbsp fresh oregano finely chopped
- 2 tbsp golden raisins
- 3 tbsp fresh parsley finely chopped
- 28 oz diced tomatoes
- 3 clove garlic minced
- 0.5 white onion finely chopped
- 2 tbsp corn oil
- 1 nonstick cooking spray
- 1 jalapeño pepper unseeded and finely chopped
- 0.125 tsp salt
- 0.33 cup green olives pitted and chopped
- 2 lbs red snapper divided into 4 6-oz portions
Directions
Learn how to make this recipe at American Diabetes Association