Snapper Veracruzana

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons canola or corn oil
  • 1 white onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 bay leaves
  • 1 jalapeno, thinly sliced
  • 1/2 cup dry white wine
  • 2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
  • 1 cup fish stock
  • 1/4 cup capers
  • 1/4 cup sliced pitted green olives
  • 1 (3 pound) whole red snapper, scaled and gutted
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped Italian parsley, for garnish
  • Lime wedges, for garnish
Directions
  • In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.

  • Preheat the oven to 400 degrees F.

  • Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.

  • Serve the fish garnished with parsley and lime wedges.


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