Mexican Red Snapper Pescado Recipe

Serves/Makes: 6


  • 6 Red snapper fillets (about 6 ounces each)
  • 2 Tablespoons butter
  • Salt and pepper to taste
  • Tomato sauce
How to cook Mexican Red Snapper Pescado:
  • Twenty minutes before serving, preheat the oven to 375 degrees F.
  • Rinse the Red Snapper fillets, pat dry and season with salt and pepper. Melt butter in skillet and brown Red Snapper fillets slightly on both sides.
  • Transfer to a greased baking dish. Spoon tomato sauce to completely cover Red Snapper fillets. Cover pan with aluminum foil and bake 10 to 15 minutes.

Tomato Sauce Recipe

Tomato Sauce Ingredients:
  • 1 Tablespoon oil
  • 4 cloves garlic, chopped
  • 1/2 cup onions, finely chopped
  • 2 pounds tomatoes, peeled and finely chopped
  • 1 green bell pepper, cut into strips
  • 2 bay leaves
  • 1 teaspoon oregano
  • 1/2 cup green olives, chopped
  • 1/4 cup capers
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
How to cook Tomato Sauce:
  • Heat oil in large saucepan.
  • Add garlic and onion, saute for about 3 minutes.
  • Add the tomatoes and bring to a boil.
  • Add the bell pepper and stir for 2 minutes.
  • Add salt, pepper, bay leaves and oregano.
  • Return to a boil, cover and cook on low heat for about 8 minutes.
  • Add olives, capers and cook another 5 minutes.
  • Correct seasonings, remove from heat.
  • Remove bay leaves and set mixture aside.

This recipe for Mexican Red Snapper Pescado serves/makes: 6

The Mexican Red Snapper Pescado recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Mexican (more Mexican recipes)

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