Red Snapper Veracruz Style
Robin
The sauce can be used with other fish or even chicken
ingredients
- 1 28-ounce can crushed tomatoes
- 1/4 cup extra-virgin olive oil
- 1/4 cup finely chopped white onion
- 3 large garlic cloves, chopped
- 3 small bay leaves
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried Mexican oregano
- 1/4 cup chopped pitted olives (green and/or black)
- 2 tablespoons raisins
- 6 4- to 5-ounce red snapper fillets
- 3 pickled jalapeño chiles, halved lengthwise
directions
- 1
Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomatoes and cook 1 minute. Add bay leaves, parsley, and oregano. Simmer until sauce thickens, about 3 minutes. Add olives and raisins. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- 2
Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.
notes
The raisins sound strange, but they are a perfect complement to the saltiness of the olives. Just try it!
Source: Maria Klink
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