Red Snapper, Veracruz Style

Name: Red Snapper, Veracruz Style
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 smalls bay leaves; 28 diced tomatoes in juice, well drained, juices reserved; 2 Tbsps drained capers; 2 Tbsps chopped fresh parsley; 3 larges garlic cloves, chopped; 59 milliliters chopped pitted green olives; 3 pickled jalapeño chiles, halved lengthwise; 59 milliliters extra-virgin olive oil; 1 teaspoon dried Mexican oregano; 2 Tbsps raisins; 680 grams red snapper fillets; 59 milliliters finely chopped white onion

You can never have too many main course recipes, so give Red Snapper, Veracruz Style a try. This recipe serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 226 calories, 24g of protein, and 12g of fat per serving. A mixture of bay leaves, pickled jalapeño chiles, snapper fillets, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree.

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Tomato

Potato

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Potato Masher

Bowl

Drain again, reserving juices.

Heat oil in heavy large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and stir 30 seconds.

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Onion

Add garlic and stir 30 seconds.

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Garlic

Add tomato puree and cook 1 minute.

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Tomato Puree

Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes.

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Bay Leaves

Oregano

Parsley

Tomato

Sauce

Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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Salt And Pepper

Raisins

Capers

Olives

Tomato

Sauce

Preheat oven to 425°F.

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Oven

Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce.

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Sauce

Fish

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Glass Baking Pan

Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over.

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Salt And Pepper

Sauce

Fish

Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates.

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Sauce

Fish

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Oven

Spatula

Garnish with pickled jalapeño halves.

Equipment

Ingredients

Servings:

3smalls

bay leaves 28

diced tomatoes in juice, well drained, juices reserved 2Tbsps

drained capers 2Tbsps

chopped fresh parsley 3larges

garlic cloves, chopped 59milliliters

chopped pitted green olives 3

pickled jalapeño chiles, halved lengthwise 59milliliters

extra-virgin olive oil 1teaspoon

dried Mexican oregano 2Tbsps

raisins 680grams

red snapper fillets 59milliliters

finely chopped white onion

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 20 dollars per bottle.