Red Snapper Veracruzana Food

RED SNAPPER A LA VERACRUZANA

Steps:

• Heat a skillet with olive oil over medium heat. Add the garlic and onion. Cook, stirring, until the onions are tender, about 3 minutes. Add the diced roma tomatoes, jalapeno, salt and pepper and cook, stirring, for 3 more minutes.
• Add the canned tomatoes and reduce heat to a low simmer. Stir in the olives, capers, dried oregano, lime juice and parsley. Cover and let cook, simmering, while you prepare the fish.
• Season fish with salt and pepper.
• Heat a non-stick skillet with oil over medium-high heat. When very hot, place fish filets skin side down and press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Cook fish, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with just a small raw area on the very top, about 6 minutes. Using a sturdy spatula, carefully flip the snapper and continue cooking until the top is cooked through and golden brown, about 3 more minutes. Remove fish from pan and let rest on a wire rack for 2-3 minutes, while the you prepare the zucchini and squash.
• Using the same skillet with the heat over medium-high, add one additional tbsp of olive oil. Add the zucchini, squash, salt and pepper and cook, stirring, until just tender and golden on the edges, 5 to 6 minutes.
• To serve, scatter the sauteed squash and zucchini across a platter. Top with the fish and ladle desired amount of the sauce over the fish. Serve with lime wedges. Enjoy!

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

SNAPPER VERACRUZANA

Steps:

• In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
• Preheat the oven to 400 degrees F.
• Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
• Serve the fish garnished with parsley and lime wedges.

RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)

Steps:

• To Prepare the Sauce:.
• Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
• Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
• Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
• To Prepare the Fish:.
• In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
• Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
• To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.

VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA

Steps:

• Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
• Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
• First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

RED SNAPPER VERACRUZANA

Steps:

• In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
• Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
• To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
• Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.

RED SNAPPER VERACRUZANO

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
• Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
• Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

RED SNAPPER VERACRUZANA

Steps:

• 1. Place fish fillets in a single row on a large plate. Sprinkle with lime juice and salt. Let stand about 10 minutes. 2. In a medium nonstick skillet, heat the oil over medium heat. Add the fish and cook 2 minutes per side. Remove to a plate. In the same pan, cook the onion stirring, about 3 minutes, or until it begins to brown. Add the garlic and cook, stirring, about 1 minute. Add the tomatoes, jalapeños, olives, cinnamon, oregano, and capers. Bring to a boil. Reduce the heat to low. 3. Carefully return the fish to the pan and gently spoon the sauce over the fish. Simmer until the fish is opaque inside and just barely flakes when tested with a fork, 6 to 8 minutes. Serve hot, sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SNAPPER A LA VERACRUZANA

Steps:

• ONIONS:.
• In large sautépan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
• Add raisins and sugar and cook another 2 minutes.
• Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
• SNAPPER FILLETS:.
• Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
• In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
• Transfer to serving plates or platter.
• Add garlic to pan and sauté for 1 minute.
• Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
• Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
• Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
• Spoon over snapper and top with toasted bread and reserved onions.
• Serve with fresh asparagus. Yummy!

SNAPPER VERACRUZ

Steps:

• Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)

Steps:

• Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
• In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
• Preheat the oven to 350°F.
• Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.