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Red Snapper Vera Cruz

Red Snapper Vera Cruz
Photo by Ruth Lively

Ingredients

  • 1 cup fish stock or canned clam juice
  • ½ tsp. coarse black pepper
  • 6 Tbs. olive oil
  • 2 Tbs. chopped parsley, plus extra leaves for garnish
  • 1 tsp. dried thyme
  • 1 to 2 Tbs. pickling juice from the jalapeños
  • 24 green olives, pitted and chopped rough
  • + 13 more ingredients
    • 2 medium yellow onions, sliced thin
    • ¼ cup olive oil
    • 8 plum tomatoes, peeled, seeded, and cut into strips
    • Fresh lemon juice
    • 2 pickled jalapeños, seeded and sliced
    • ½ tsp. ground cinnamon
    • 2 bay leaves
    • 2 cloves garlic, minced
    • 2 Tbs. capers
    • 4 red snapper fillets, 6 to 7 oz. each
    • 2 whole cloves
    • Salt
    • 1 tsp. dried marjoram

Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside. In a large, heavy skillet, heat 6 Tbs. of oil. Sauté the onions until soft, 6 to 7 min., over medium-high heat. Add the garlic and cook 1 min. Add the...

View full recipe at Fine Cooking

Comments

Variations on Red Snapper Vera Cruz

  • Red Snapper Vera Cruz
    • 1/3 cup salsa
    • 1/2 teaspoon ground cumin
    • 1 (8-ounce) can Mexican-style or regular stewed tomatoes, undrained
    • +2 other ingredients


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