Recipe - Snapper Veracruz
This is a easy dish to make and it makes a great impression on the table. You can use either a 1-3 pound Snapper or fillets. This meal should easily feed 6 people.
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings 6 people
- 1/4 cup olive oil preferably extra-virgin
- 1 medium white onion thinly sliced
- 4 large garlic cloves peeled and finely chopped
- 3 pounds 6 medium-large round ripe tomatoes peeled (if you wish), cored and chopped into 1/2 inch pieces (about 7 cups)
- 3 to 4 bay leaves
- 1 1/2 teaspoons dried oregano preferably Mexican
- 3 Tablespoons roughly chopped fresh flat-leaf parsley plus a few sprigs for garnish
- 1 cup pitted roughly sliced green olives, preferably manzanillo olives
- 1/4 cup capers drained and rinsed
- 3 pickled jalapeño chiles stemmed, seeded and thinly sliced, store-bought or homemade
Marinating the Fish:
- Start by marinating the fish in the juice of 4 limes with about 1/2 teaspoon salt, in the refrigerator. The marinade cooks the fish and if marinated too long the fish will become mushy.
- Cut two parallel slashes across each side of the fish through the flesh to the bone
- Put the fish into a large baking dish
- Drizzle both sides with the lime juice and sprinkle with salt
- Cover with plastic wrap and refrigerate for at least an hour but not more than 4 hours
Prepare The Tomato Sauce:
- In a 4-5 qt Dutch Oven add the oil and saute the onion, on medium heat, until brown, about 5 minutes
- Add the Garlic and cook 1 minute more while stirring.
- Increase the heat to med-high and add the tomatoes, bay leaves, oregano, parsley and half of the olives, capers and jalapenos
- Simmer, stirring for about 5 minutes to reduce the liquid to concentrate the flavors
- Lower the heat to med-low and stir in 1 cup of water, white wine or beer
- Simmer for 15 minutes more
- Taste and adjust the seasoning.
- Remove from heat
Baking the Fish:
- Preheat your oven to 350° F
- Oil a roasting pan that is large enough to hold the fish.
- Transfer the fish from the lime mixture to the roasting pan.
- If the tail sticks out of the pan, wrap it in foil to prevent from burning.
- Cover the fish with the hot tomato sauce.
- Bake in the center of the oven until the flesh flakes at the thickest part of the fish. About 50-55 minutes.
- Transfer the fish to a large serving platter, remember to support the whole fish while transferring, it is tender.
- Ladle the sauce over the fish.
- Garnish with the remaining olives, capers, and jalapenos.
Transfer the fish to a large serving platter, remember to support the whole fish while transferring, it is tender. Ladle the sauce over the fish. Garnish with the remaining olives, capers, and jalapenos.
This sauce and recipe is good for chicken or a pork roast too. - jughandle
Rick Bayless' book containing this recipe, Mexico, One Plate At A Time, is available through Amazon.