Red Snapper Veracruz
Serves 4
Substitutions: Whole Yellowtail, Mutton or Mangrove Snapper, Grouper, Striped Bass
- 2 1/2 – 3 lb. whole Red Snapper, scaled and gutted
- 2 T fresh lime juice
- 1 t salt
- 1/4 C extra virgin olive oil
- 1/4 C onion, chopped
- 2 cloves garlic, sliced
- 2 C chopped fresh tomatoes, if in season, or canned San Marzano plum tomatoes
- 2 T capers
- 1/2 C green olives w/ pimentos, coarsely chopped
- 3 t pickled jalapeños, chopped
- 1 bay leaf
- 2 t dried oregano (or double if using fresh)
- 1 4 oz. can of chopped green chilies
Preheat oven to 375°.
To prepare fish: Place in an oiled baking dish. Prick the fish, rub with salt and lime juice and set aside to marinate.
To prepare sauce: Sauté onion in olive oil until soft, add garlic, then add all remaining ingredients and simmer for 10 minutes. Pour sauce over fish and bake uncovered. Baste with the sauce after 15 minutes.
Estimated baking time: 25- 35 minutes or until opaque at the thickest part
The 10 minute Rule Reminder: 10 minutes cooking time per 1 inch of thickness. Adjust time for different types and thicknesses of fish.
About substituting fillets: Although not as dramatic of a presentation, this piquant and colorful sauce will flatter a fine snapper fillet. Do not prick the fillet, or rub with salt and reduce baking time to 15-20 minutes or until opaque in the center.
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We purchased red snapper fillets today at Monahan’s. This recipe is delicious. The tomato, onion, olive blend accents the light white fish. It was a beautiful presentation. We thoroughly enjoyed our dinner.
Hi Ann,
Thanks for the feedback! So glad it was a success.