VERACRUZ-STYLE RED SNAPPER - ALLRECIPES
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories Mexican Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, CarbohydrateContent 16.2 g, CholesterolContent 72.6 mg, FatContent 25.2 g, FiberContent 4.1 g, ProteinContent 43.1 g, SaturatedFatContent 3.6 g, SodiumContent 1033.5 mg, SugarContent 2.7 g
VERACRUZ STYLE WHITE FISH RECIPE - MEXICAN FOOD JOURNAL
Veracruz style white fish prepared with a tomato sauce with olives and capers. One of the few sauces served in Mexico that doesn't have any chile in it.
Provided by Douglas Cullen
Categories Fish
Total Time 70 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 11
Steps:
- PREPARING THE SAUCE
- Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
- Add the tomato, black pepper, and salt.
- Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
- Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
- Next, add the spices and stir.
- Add the chicken broth.
- Add the chopped olives and capers and stir. Simmer for 15 more minutes.
- COOKING THE FISH
- After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
- Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
- Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
- Check the flavor of the sauce and adjust the salt if necessary.
- SERVING
- Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.
Nutrition Facts : Calories 213 kcal, CarbohydrateContent 8 g, ProteinContent 23 g, FatContent 11 g, SodiumContent 913 mg, SugarContent 3 g, ServingSize 1 serving
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