Cinco de Mayo 2008 Recipe Winner Selected!
Recipe Title: Red Snapper Veracruz Style
Ingredients
2 each Whole Red Snapper
2 tbsp Lime Juice
1 28 oz can Furmano's Petite Diced Tomatoes
With Green Chilies
2 each Medium Onions, Diced
2 cloves Garlic, Minced
1 each Green or Red Pepper, Diced
1/2 cup Sliced Green Olives, Drained
1/2 cup Capers, Drained
1 each Pickled Jalapeno Pepper, Chopped
As needed Canola Oil
As needed Salt
As needed Black Pepper
Preparation Servings: Approx 10
- Pour Lime Juice on the inside and outside of Red Snapper and sprinkle with Salt and Pepper. Let sit for 10 minutes.
- Dry Snapper and sauté in hot oil until brown. Remove Snapper from pan to clean plate.
- In the same skillet, sauté Onions and Garlic until translucent.
- Add Furmano's Petite Diced Tomatoes with Green Chilies, Peppers, Olives, Capers, and Jalapenos. Simmer for 10 minutes.
- Return Snapper to skillet and spoon sauce over it. Cover and simmer on very low heat for 5 to 10 minutes or until fish is cooked through.
Options: The sauce would be good with anything. Serve with Chicken or Swordfish, or it could be served as the sauce to a pasta dish or even a Steak.
Nancy Hufford, winner of the Furmano's 2008 Cinco de Mayo Recipe Contest
About Furmano Foods
Founded in 1921 by JW Furman and his wife, Emma, Furmano's is a family owned company nestled in the heart of the Susquehanna Valley in Pennsylvania. Furmano Foods produces canned vegetable products for both the retail grocery and foodservice segments selling over 10 million cases of product a year. Furmano’s continues to be committed to the family values and traditions that it was founded on 87 years ago.
Release Contact:
Lori Merman
Furmano Foods
1-800-952-1111 ext 534
Lori.merman@furmanos.com