Red Snapper Veracruzano

Name: Red Snapper Veracruzano
Yield: serves 4
Ingredients: 2 tablespoons vegetable oil, such as safflower; 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 to 2 tablespoons finely chopped pickled jalapeño chiles; 3 plum tomatoes, seeded and chopped; 1/2 cup water; 1/2 cup coarsely chopped pitted green olives; 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried); 4 skinless snapper fillets (1 1/2 pounds); Coarse salt and freshly ground pepper; Lime wedges, for serving

December 22, 2011

Made famous in the port city of Veracruz, Mexico, this spicy dish combines jalapeños, olives, tomatoes, and oregano in a pan sauce that surrounds the firm-fleshed snapper as it cooks. Serve with lime wedges and white rice or a simple green salad.

Recipe information

Yield
serves 4

Ingredients

2 tablespoons vegetable oil, such as safflower

1 large onion, thinly sliced

4 garlic cloves, minced

1 to 2 tablespoons finely chopped pickled jalapeño chiles

3 plum tomatoes, seeded and chopped

1/2 cup water

1/2 cup coarsely chopped pitted green olives

1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)

4 skinless snapper fillets (1 1/2 pounds)

Coarse salt and freshly ground pepper

Lime wedges, for serving

Preparation

Step 1
Heat oil in a large skillet with a tight-fitting lid over medium-high. Add onion; cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic and jalapeño; cook, stirring, 1 minute. Add tomatoes and the water; cook until liquid is almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
Step 2
Season snapper fillets on both sides with salt and pepper. Reduce heat to medium; nestle fillets in sauce. Cover, and cook until fish is opaque throughout, 5 to 7 minutes. Serve immediately, spooning sauce over fish, with lime wedges.

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TagsPlum Tomato Tomato Vegetable Olive Snapper Fish Seafood Jalapeño Chile Oregano Herbs & Spices Main Dinner Nut Free Dairy Free Gluten Free Weeknight Meals Quick Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes