ChileBoss Baked Snapper

ChileBoss Baked Snapper

Nothing is warmer on a chilled Sunday afternoon than great roast chicken. It is one of those dishes that just screams “everything is OK at home.” This recipe is especially good because it is slow-cooked and the aromas last a long time.

Serves 2 to 3 people


  • 1/2 small can diced tomato

  • 3/4 cup ChileBoss™ Yucatan Amarillo Sauce

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup finely chopped white onion

  • 2 tablespoons chopped fresh cilantro

  • 1/3 cup chopped pitted green olives

  • 1 jalapeño pepper deseeded and chopped

  • 1 tablespoon raisins (optional)

  • 2 tablespoons drained capers

  • 2 five-ounce red snapper or salmon fillets


  1. Heat the oil in heavy large skillet over medium-high heat.

  2. Add onion and stir 30 seconds.

  3. Add tomato puree and cook 1 minute.

  4. Add the tomatoes and simmer until sauce thickens, about 3 minutes.

  5. Then add the ChileBoss Sauce and reduce it to one-third. If the sauce is too thick, add a little water or white wine.

  6. Add the olives, jalapeno, raisins, capers, and as much of the tomato juice or water as necessary to make a wet but not watery sauce.

  7. Simmer until the sauce thickens again, stirring occasionally, about 8 minutes.

  8. Season sauce to taste with salt and pepper.

  9. Preheat oven to 425 degrees.

  10. Spread 3 tablespoons of sauce in the bottom of a glass baking dish.

  11. Arrange the fish on top of the sauce.

  12. Sprinkle the fish lightly with salt and pepper.

  13. Spoon the remaining sauce over the fish and bake uncovered until the fish is just opaque in the center, about 18 – 25 minutes.



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