Red Snapper, Veracruz Style

Red Snapper, Veracruz Style
Photo by Mark Thomas

Ingredients

  • 1 28-ounce can diced tomatoes in juice
  • 3 small bay leaves
  • 2 tablespoons parsley
  • 2 tablespoons raisins
  • 2 tablespoons capers
  • ¼ cup pitted green olives
  • ¼ cup extra-virgin olive oil
  • + 5 more ingredients
    • 3 large garlic cloves
    • ¼ cup white onion
    • 1 teaspoon dried Mexican oregano
    • 3 pickled jalapeño chiles
    • 6 4- to 5-ounce red snapper fillets

Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices. Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, pars...

View full recipe at Epicurious

Comments

Variations on Red Snapper, Veracruz Style

  • Red Snapper Veracruz-Style
    • 4 (8-ounce) skinless red snapper fillets
    • 2 Limes, halved
    • 1 T salt
    • 4 large tomatoes
    • 3 c thinly sliced white onion
    • 6 bay leaves
    • +7 other ingredients


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