Stuffed Snapper Veracruz

Name: Stuffed Snapper Veracruz
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Julienned bell peppers and jicama, for garnish; 1 Tbsp drained brined capers; 59 milliliters dry red wine; 473 milliliters fire-roasted diced tomatoes; 3 cloves garlic, finely sliced; 118 milliliters julienned green bell pepper, seeded and membrane removed; 59 milliliters sliced green olives; 1 jalapeno, seeded and minced; 6 servings Kosher salt and freshly cracked black pepper; 6 servings Lime wedges, for garnish; 6 servings Mexican beers, cold, for serving; 59 milliliters olive oil; 3 teaspoons chopped fresh oregano; 118 milliliters julienned red bell pepper, seeded and membrane removed; 1 mediums red onion, julienned; 1 kilograms pink snapper, whole, scaled, gutted; 2 Tbsps tomato paste; 1 strip Crispy tortilla , for garnish; 59 milliliters vermouth

You can never have too many main course recipes, so give Stuffed Snapper Veracruz It is a good option if you're following a gluten free and pescatarian diet. Head to the store and pick up onion, tortilla strips, pink snapper, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives andcapers until just softened, about 5 minutes.

Ingredients you will need

Bell Pepper

Jalapeno Pepper

Olives

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more.

Ingredients you will need

Tomato Paste

Red Wine

Stuffing

Tomato

Oregano

Garlic

Equipment you will use

Frying Pan

Remove from the heat.

Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Transfer to a bowl and set aside to cool.

Equipment you will use

Bowl

Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.

Ingredients you will need

Stuffing

Fish

Equipment you will use

Kitchen Twine

Bring the remaining oil to medium-high heat in a large, nonstick skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle thefish on both sides, and place in the skillet once the oil begins to smoke lightly. Searuntil the skin browns on the bottom,3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Oven

Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout,12 to 15 minutes.

Ingredients you will need

Stuffing

Fish

Equipment you will use

Oven

Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.

Ingredients you will need

Bell Pepper

Jicama

Equipment you will use

Frying Pan

Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute.

Ingredients you will need

Stuffing

Vermouth

Equipment you will use

Frying Pan

Remove the kitchen twine from the fish.

Ingredients you will need

Fish

Equipment you will use

Kitchen Twine

Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.

Ingredients you will need

Tortilla Strips

Lime Juice

Stuffing

Fish

Transfer portions to plates.

Garnish with lime wedges and serve with a nice, cold Mexican beer.

Ingredients you will need

Lime Wedge

Beer

Equipment

Ingredients

Servings:

6servings

Julienned bell peppers and jicama, for garnish 1Tbsp

drained brined capers 59milliliters

dry red wine 473milliliters

fire-roasted diced tomatoes 3cloves

garlic, finely sliced 118milliliters

julienned green bell pepper, seeded and membrane removed 59milliliters

sliced green olives 1

jalapeno, seeded and minced 6servings

Kosher salt and freshly cracked black pepper 6servings

Lime wedges, for garnish 6servings

Mexican beers, cold, for serving 59milliliters

olive oil 3teaspoons

chopped fresh oregano 118milliliters

julienned red bell pepper, seeded and membrane removed 1mediums

red onion, julienned 1kilograms

pink snapper, whole, scaled, gutted 2Tbsps

tomato paste 1strip

Crispy tortilla , for garnish 59milliliters

vermouth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks 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 Ziobaffan Organic Pinot Grigio. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 17 dollars per bottle.