Snapper Veracruz Recipe
- 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.