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Red snapper veracruz

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Ingredients/Components

salt - 1/2 tsp
chopped onion
olive oil - 1/3 c
capers - 3 Tbsp
dried oregano
minced garlic
bay leaves - 3 item
fresh lime juice - 1/2 c
dried thyme - 1 tsp
garlic cloves - 2 item
chopped fresh flat leaf parsley - 1/4 c
whole red snapper, cleaned - 3 or
cans Italian plum tomatoes, including juice, chopped - 2 oz
, wear rubber gloves - 3 pickled
coarsely chopped pimento stuffed green olives - 1 c

How to make red snapper veracruz:

Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice. With a sharp fork, poke holes in each side of the snapper several times. Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.

Make the sauce while marinating. In kettle, cook the onion, garlic, bay leaves, oregano, thyme, salt and black pepper in the oil over moderate heat, stirring for 10 to 15 minutes, or until onion is very soft and pale golden. Stir in tomatoes with juice, jalapeno peppers, olives and capers. Bring the mixture to a boil and simmer it, stirring, for 1 to 1 1/2 hours or until thick and reduced to about 5 cups. Stir in parsley and discard bay leaves.

Transfer snapper to an oiled baking dish, spoon half the sauce over fish, keeping remaining sauce warm and covered. Bake the snapper, covered, in the middle of a 350° oven for 50 to 60 minutes, until it just flakes. Transfer snapper to a large platter and spoon with sauce around fish. Garnish with parsley sprigs, chopped parsley and pimento stuffed green olives. Serve with remaining sauce and tortillas.

Recipe categories: Main dish, Fish, Seafood.

Rating:

Average rating: 4, total votes: 4

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