Red Snapper, Veracruz Style Recipe

Name: Red Snapper, Veracruz Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28-ounce can diced tomatoes in juice, well drained, juices reserved; 1/4 cup extra-virgin olive oil; 1/4 cup finely chopped white onion; 3 large garlic cloves, chopped; 3 small bay leaves; 2 tablespoons chopped fresh parsley; 1 teaspoon dried Mexican oregano; 1/4 cup chopped pitted green olives; 2 tablespoons raisins; 2 tablespoons drained capers; 6 4- to 5-ounce red snapper fillets; 3 pickled jalapeno chiles, halved lengthwise

Servings: persons

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeno chiles, halved lengthwise

1
Place drained tomatoes in medium bowl.
2
Using potato masher, crush tomatoes to coarse puree.
3
Drain again, reserving juices.
4
Heat oil in heavy large skillet over medium-high heat.
5
Add onion and stir 30 seconds.
6
Add garlic and stir 30 seconds.
7
Add tomato puree and cook 1 minute.
8
Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices.
9
Simmer until sauce thickens, about 3 minutes.
10
Add olives, raisins, capers, and all remaining reserved tomato juices.
11
Simmer until sauce thickens again, stirring occasionally, about 8 minutes.
12
Season sauce to taste with salt and pepper.
13
(Can be made 1 day ahead.
14
Cover and refrigerate.)
15
Preheat oven to 425F.
16
Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish.
17
Arrange fish atop sauce.
18
Sprinkle fish lightly with salt and pepper.
19
Spoon remaining sauce over.
20
Bake uncovered until fish is just opaque in center, about 18 minutes.
21
Using long spatula, transfer fish with sauce to plates.
22
Garnish with pickled jalapeno halves.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 28-ounce can diced tomatoes in juice, well drained, juices reserved, 1/4 cup extra-virgin olive oil, 1/4 cup finely chopped white onion, 3 large garlic cloves, chopped, and more.

Yes, Red Snapper, Veracruz Style falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper, Veracruz Style

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