How To Make Red Snapper Veracruz

 in Demos

Red snapper Veracruz may sound like a super fancy dish but let me tell you a secret: it’s actually super simple. A quick tomato based sauce is whipped up in less than 15 minutes and utilizes tons of boldly flavored ingredients like capers, olives, bay leaf, chiles and Mexican oregano to give it satisfying sharpness without a long cook time. Bake the sauce with the red snapper until the fish is just done and you have a gorgeously flavored dish that’s light on calories without sacrificing taste.

Watch as our online culinary school chef shows you how to make red snapper Veracruz. You won’t believe how amazing this dish is!

Red Snapper Veracruz

Marinade Ingredients
2 garlic cloves, chopped
2 limes, juiced
1 tbsp water
Pinch of clove
Pinch of pepper

Red Snapper Veracruz Ingredients
1 red snapper, cleaned and scaled
½ cup chicken stock
2 garlic cloves, chopped
½ onion, sliced
2 bay leaves
1 pinch dried oregano
1 sprig of fresh thyme
1 pinch of marjoram
½ cup freshly made tomato puree
4 plum tomatoes cut in half
4 pickled chiles
6 green olives pitted and crushed, plus 8 green olives, whole
1 tbsp capers
Fresh cilantro for garnished
Vegetable oil for sauteing
Salt to taste

1. Clean the fish without cutting either the head or the tail. With a sharp knife, score the fleshy part of the snapper. Combine the garlic, lime juice, water, pepper and clove to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate for 30 minutes.
2. Pour a tablespoon of oil in a hot pan and sear the fish for a few minutes on each side. Add the onions and garlic to the pan and sauté until tender.
3. Add the chicken stock and begin to add the remaining ingredients. Next, pour in the fresh tomato puree, whole plum tomatoes. Add the pickled chiles, crushed olives and capers. Season with salt and simmer for 1o minutes.
4. Before serving, sprinkle whole olives and chopped cilantro over the snapper and served in a large dish.

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