Recipe

Red Snapper Veracruzo

Submitted by: Culinary Institute of America at Greystone

Peppery tomato sauce tops crispy snapper fillets.

Details

Serves:
Serving size: Serving size: 2.8 ounces of fish, 1/2 cup sauce

INGREDIENTS

1 lb. red snapper fillets, skin on and bones removed
1 tbsp. fresh lime juice
Salt and pepper
2 tbsp. vegetable oil
1 yellow onions, minced
1/3 poblano pepper, seeded and sliced thin
1 garlic cloves, sliced
1 serrano chiles, seeded and sliced thin
1 3/4 cups (1 1/2 pounds) canned crushed tomatoes in juice
1 tbsp. green olives, sliced
2 tsp. capers
1/2 c. California golden raisins
2/3 c. fish stock or bottled clam juice

PROCEDURE

Preheat oven to 350°F. Oil a shallow baking dish and arrange fillets neatly side by side. Sprinkle fish fillets with lime juice and season with salt and pepper; set aside.

In a heavy sautépan, heat oil and sauté onions until translucent. Add poblano pepper and cook until soft. Stir in garlic and chiles; cook about 30 seconds more. Add tomatoes, olives, capers, raisins and fish stock; simmer for 20 minutes. Remove from heat, season and pour over fish. Bake at 350°F until done, about 12 minutes (145°F). Transfer to warmed serving platter and serve immediately.

Serves: 6

Nutrition Information (per serving)

Calories 260(24% from fat); Total Fat 7g (sat 1.5g, mono 3g, poly 2g); Cholesterol 40mg; Protein 26g; Carbohydrates 25g; Fiber 3g; Iron 2mg; Sodium 410mg; Calcium 84mg