Snapper Veracruzana Recipe

Name: Snapper Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola or corn oil; 1 white onion, thinly sliced; 2 cloves garlic, thinly sliced; 2 bay leaves; 1 jalapeno, thinly sliced; 1/2 cup dry white wine; 2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes); 1 cup fish stock; 1/4 cup capers; 1/4 cup sliced pitted green olives; 1 (3 pound) whole red snapper, scaled and gutted; Salt and freshly ground black pepper; 2 tablespoons chopped Italian parsley, for garnish; Lime wedges, for garnish

Servings: persons

2 tablespoons canola or corn oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 jalapeno, thinly sliced
1/2 cup dry white wine
2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
1 cup fish stock
1/4 cup capers
1/4 cup sliced pitted green olives
1 (3 pound) whole red snapper, scaled and gutted
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley, for garnish
Lime wedges, for garnish

1
In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno.
2
Cook for 5 minutes, until the onion is translucent.
3
Then deglaze with the white wine.
4
Add the tomatoes and fish stock, and cook for 15 minutes.
5
Add the capers and olives cook for 5 minutes more.
6
Preheat the oven to 400 degrees F.
7
Season the fish with salt and pepper.
8
Put the red snapper in a roasting dish that holds it comfortably.
9
Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
10
Serve the fish garnished with parsley and lime wedges.

kcal

Calories

Carbs

Protein

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 14 ingredients. The key ingredients include: 2 tablespoons canola or corn oil, 1 white onion, thinly sliced, 2 cloves garlic, thinly sliced, 2 bay leaves, and more.

Yes, Snapper Veracruzana falls under the Seafood 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.

Snapper Veracruzana

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