Pescado Veracruzana (Snapper Veracrúz)

Yield: Makes 4 servings

Ingredients

• 1  tablespoon  olive oil
• 4  (6-ounce) yellowtail snapper fillets with skin
• Salt and cracked black pepper
• Veracruzana Salsa

Preparation

Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Sprinkle fish with salt and pepper. Place fish, flesh-side down, in skillet, and sauté 1 minute on each side or until golden brown. Cover fish evenly with Veracruzana Salsa.

Bake at 400° for 5 to 7 minutes or until fish flakes easily when tested with a fork. Serve immediately.