Red Snapper Veracruz
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped
- 1 (8-ounce) container sliced button mushrooms
- 1/2 green bell pepper, chopped
- 1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
- 1 (14 3/4-ounce) can tomato puree
- 1 (14 3/4-ounce) can diced tomatoes, drained
- 1/2 cup dry white wine
- 4 tablespoons chili sauce (such as Heinz)
- 3 tablespoons fresh lemon juice
- 3 tablespoons capers, drained
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 garlic cloves, minced
- 1/2 tablespoon dried thyme
- 1/4 teaspoon salt, plus more to taste
- 2 pounds fresh red snapper fillets
- 1/2 pound shrimp, peeled and deveined
- Freshly ground black pepper
Preheat the oven to 425°F.
In a large sauté pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.