Red Snapper Veracruzana


1 large onion, large chop
1 bell pepper (any color), large chop
2 Tablespoons vegetable oil
1-16 ounce can stewed tomatoes, sliced
juice from 2 limes or lemons
2 cloves garlic, chopped
1 teaspoon oregano
½ teaspoon cumin seeds
2 pounds red snapper fillets
salt and pepper to taste
12 green olives, pitted and sliced
1 avocado, sliced
bunch cilantro, chopped


Squeeze lime juice over snapper fillets, season with salt and pepper and set aside. Heat large skillet or paella pan. When the skillet is hot, add the oil. Add the onions and bell pepper and sauté 4-5 minutes. Add oregano, cumin, tomatoes, garlic and simmer an additional 5 minutes. Gently place snapper fillets into sauce and continue simmering for 7-10 minutes (depending on size and thickness of snapper fillets). Add cilantro and olives just before serving and garnish with avocado slices. Serve with rice and tortillas.
Serves 3-4