Red Snapper a la Veracruzana
For 6
3 pounds red snapper
Olive Oil
1 onion, small diced
3 cloves or garlic, sliced
1 jalapeño, slices
1 ½ pounds of ripe tomatoes, chopped
½ cup white wine
1 laurel leaf
1 sprig of oregano
1 teaspoon ground cumin
12 green olives, rough chopped
2 tablespoons capers, rinsed
½ cup of cilantro, chopped
2 limes, sliced
Salt and pepper to taste
Preheat oven to 350 degrees. Heat a touch of olive oil in a large sauté pan.
Add onions, garlic, jalapeno, and cook on low heat for 10 minutes. Add
tomatoes, white wine, laurel leaf, oregano, cumin, and simmer for about 15
minutes. Stir in olive and capers. Taste and then season with salt and
pepper. Slip red snapper into pan and spoon over some of the sauce. Place
in oven and roast for 15 minutes. Remove from oven and place snapper and
sauce on a serving platter. Garnish with cilantro and slices of limes.
For 6
3 pounds red snapper
Olive Oil
1 onion, small diced
3 cloves or garlic, sliced
1 jalapeño, slices
1 ½ pounds of ripe tomatoes, chopped
½ cup white wine
1 laurel leaf
1 sprig of oregano
1 teaspoon ground cumin
12 green olives, rough chopped
2 tablespoons capers, rinsed
½ cup of cilantro, chopped
2 limes, sliced
Salt and pepper to taste
Preheat oven to 350 degrees. Heat a touch of olive oil in a large sauté pan.
Add onions, garlic, jalapeno, and cook on low heat for 10 minutes. Add
tomatoes, white wine, laurel leaf, oregano, cumin, and simmer for about 15
minutes. Stir in olive and capers. Taste and then season with salt and
pepper. Slip red snapper into pan and spoon over some of the sauce. Place
in oven and roast for 15 minutes. Remove from oven and place snapper and
sauce on a serving platter. Garnish with cilantro and slices of limes.
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