Red Snapper, Veracruz Style Recipe
Red Snapper, Veracruz Style
Flavors of the state of Veracruz
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: A few minutes

Difficulty: Easy
Chef's Note

If you don’t like hot chilies, replace them with slices of sweet bell pepper.

You can ask your fish seller to fillet the fish for you to simplify the preparation.

Remove from the heat as soon as the fish is cooked to prevent it from falling apart.

For 6 servings

- 1 large Red Snapper
- 450 g (1 lb.) tomatoes
- 100 g (3 1/2 oz.) green olives
- 50 g (2 oz.) capers
- 10 long pickled green chilies, such as chilaca, or substitute jalapeños
- 2 medium onions, sliced into thin rings
- 4 tbsp. olive oil
- Salt and pepper
  1. Clean and fillet the fish and cut into portions; 
  2. in a blender, chop the tomatoes to a coarse purée;
  3. cook the onions in oil in a skillet until lightly colored; add the puréed tomatoes; season;
  4. add the fish, capers, olives and chilies; 
  5. bring everything to a boil; reduce the heat and simmer for a few minutes over low heat; remove as soon as the fish is cooked.
Red Snapper, Veracruz Style 1
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Photo : Mexico Tourism Board. Click here if you plan a visit to Mexico

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