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Red Snapper Veracruz

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  Red snapper fillets 10 Ounce (225 To 285 Gram Each, 6 Pieces)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1⁄8 Teaspoon (0.5 Milliliter)
  All purpose flour 80 Milliliter (1/3 Cup)
  Olive oil 60 Milliliter (1/4 Cup)
  Garlic 3 Clove (15 gm), sliced
  White onions 2 Medium, cut lengthwise into thin slivers
  Fresh plum tomatoes 1 1⁄2 Pound, peeled, seeded, finely chopped (675 Gram)
  Tomato juice 125 Milliliter (1/2 Cup)
  Fresh lime juice 60 Milliliter (1/4 Cup)
  Sliced pimiento stuffed green olives 60 Milliliter (1/4 Cup)
  Pickled jalapeno chilies 2 , seeded, finely chopped
  Drained capers 15 Milliliter (1 Tablespoon)
  Bay leaf 1
  Cooked small red skinned potatoes 3 Pound, cut into halves (1350 Gram)
  Chopped fresh coriander 1 Tablespoon

1. Sprinkle fish with salt and pepper. Dip in flour to coat both sides; shake off excess.
2. Heat oil in 12-inch (30-cm) skillet over medium heat until hot. Add garlic; cook, stirring frequently, until golden, 2 to 3 minutes. Remove garlic with slotted spoon and discard.
3. Add as many fillets to skillet as will fit in single layer without crowding. Cook over medium heat, turning once, until light brown, about 2 minutes per side; remove to plate. Repeat with remaining fillets.
4. Add onions to skillet; saute over medium heat until soft, about 4 minutes. Stir in tomatoes, tomato juice, lime juice, olives, chilies, capers and bay leaf. Heat over high heat to boiling; reduce heat to low. Simmer, covered, 15 minutes.
5. Add any juices which have collected from fish on plate to skillet. Cook sauce, uncovered, over medium-high heat, stirring frequently, until thickened, 2 to 3 minutes. Remove and discard bay leaf.
6. Add fish to skillet. Spoon sauce over fish; reduce heat to low. Simmer, covered, just until fish are opaque throughout, 3 to 5 minutes

Recipe Summary

Main Dish

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Red Snapper Veracruz Recipe