Red Snapper, Veracruz Style

Red Snapper, Veracruz Style
Photo by Mark Thomas

Ingredients

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

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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