Mexican
Pescado a la Veracruzana
Veracruz-style snapper gently cooked in a bright tomato sauce with briny olives, capers, and pickled chile heat.
4 servings · 35 minutes prep · 40 minutes cook
Ingredients
Main
- 2 lb red snapper fillets or 1 whole cleaned red snapper, Use fillets, or substitute 1 whole cleaned red snapper.
- 2 tbsp lime juice
- 1 3/4 tsp kosher salt, divided
- 1/4 tsp black pepper
- 3 tbsp olive oil
- 1 white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- 2 lb ripe tomatoes, peeled and chopped
- 2 bay leaves
- 1 tsp Mexican oregano
- 1/2 cup manzanilla olives, sliced
- 2 tbsp capers, rinsed
- 3 pickled jalapenos, sliced
- 2 tbsp jalapeno pickling brine
- 1/4 cup parsley leaves, chopped
Directions
Method
- Season the red snapper with the lime juice, 1 teaspoon of the kosher salt, and the black pepper. Rest for 15 minutes.
- Heat the olive oil in a wide skillet over medium heat. Add the white onion and cook until translucent, 6-8 minutes.
- Add the garlic and cook for 30 seconds. Add the Roma tomatoes, bay leaves, Mexican oregano, manzanilla olives, capers, pickled jalapenos, jalapeno pickling brine, and the remaining 3/4 teaspoon kosher salt.
- Simmer until the sauce is concentrated but still juicy, 18-22 minutes.
- Nestle the fish into the sauce, cover, and cook gently until just opaque, beginning to flake, and {{temperature:145°F}} at the thickest point, 6-10 minutes depending on thickness.
- Finish with parsley and rest for 3 minutes before serving.
