Looks tasty.

When Cindy and I lived in Dallas, one of our favorite Mexican
restaurants was Calle Doce, just a few blocks from our house in the Oak
Cliff neighborhood. They made a great version of Red Snapper
Veracruzana. Since then, we've made it ourselves quite a few times.
It's easy and quick, and with her nutritionist hat on, Cindy would tell
you that it's also quite healthy stuff. Lots of veggies, carotenoids,
omega-stuff, etc. Now that we are in Seattle, we use Rockfish (Pacific
Snapper). Here's a recipe:

<http://www.epicurious.com/recipes/fo...eracruzana-149
94>

The refrigeration steps are not really necessary. Use skillet on stove,
or bake in oven.

We also like to do snapper with spicy/sweet fruit salsa (chopped mangos,
onions, limes, and jalapenos, or variations on the theme).

--
Julian Vrieslander