Recipe

Red Snapper Veracruzo

Submitted by: Culinary Institute of America at Greystone

Crispy snapper fillets with peppery tomato sauce.

Details

Serves: 4
Serving size: 3 ounces fish, 1/2 cup sauce

INGREDIENTS

1 lb. red snapper fillets, skin on and bones removed
1 tbsp. fresh lime juice
Salt and pepper; to taste
2 tbsp. vegetable oil
1 yellow onion, minced
1/3 poblano pepper, seeded and sliced thin
1 clove garlic, sliced
1 serrano chile, seeded and sliced thin
1-3/4 c. (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. Line baking dish with parchment and arrange fillets 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 chile; cook about 30 seconds more. Add tomatoes, olives, capers, raisins and fish stock; heat and simmer for 20 minutes. Remove from heat, season to taste; divide and pour into individual casseroles. Arrange fillets, skin side down, on top. Bake at 350°F until done, about 12 minutes (145°F). Serve immediately.

Nutrition Information (per serving)

Calories 310(27% from fat); Total Fat 9g (sat 1g, mono 4.6g, poly 2.9g); Cholesterol 40mg; Protein 27g; Carbohydrates 30g; Fiber 4g; Iron 2mg; Sodium 510mg; Calcium 107mg

This recipe is found in the following categories:

World Flavors