Veracruz is a central Mexican city on the Gulf of Mexico. Food is the passion of virtually everyone who lives there and seafood in particular, is eaten all through out the day. This sauce, although Mediterranean in style, is a classic dish from this area and goes down as a treat with all the locals. You’ll love how easy this is and the taste–man, outrageous!
Happy Cinco de Mayo!
DISCLAIMER: 10-22-09 Red Snapper is on the RED list (the worst) for seafood sustainability, meaning it’s best to choose another fish such as US Tilapia or any firm white fish. To find out which fish are an environmentally better choice click here.
4 x 5 oz Red Snapper fillets
1/2 cup white onion – fine dice
2 garlic cloves – minced
1/2 large Jalapeno – cut in 1/2 lengthwise
28 oz can crushed tomatoes
1/4 cup green olives – pitted, chopped
2 tbsp capers – drained & chopped
1/4 cup fresh oregano – chopped
2 bay leaves
2 tbsp olive oil
Preheat skillet on medium heat for 1 minute. Add olive oil. Saute onion for 1 minute, stirring. Add garlic and stir for 30 seconds. Add chopped tomatoes, olives, capers. oregano and bay leaves. Bring to a boil then reduce to a simmer. Simmer on low until sauce begins to reduce and thicken about 25 minutes approx. Taste and season.
Preheat oven to 425°F. Lay 4 tbsp of the cooked sauce in bottom of baking dish. Season each snapper fillet with S&P and place fish on top of sauce. Spoon remaining sauce over each fillet and bake uncovered for 15-18 minutes until fish is firm to touch.
Fresh, simple, healthy and muy delicioso! (says the Irishman)
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.