Name: “Red Snapper” Veracruz Style
Yield: Serves 4
Cuisine: American
Ingredients: ½ teaspoon hot pimentón (Spanish smoked paprika) or other pure ground chile; One 28-ounce (800-g) can diced tomatoes (preferably fire-roasted), drained and juices reserved; 3 large cloves garlic, finely chopped; 1 cup (125 g) finely chopped white onion; ¼ cup (60 ml) extra-virgin olive oil; Fine sea salt and freshly ground pepper; 1 teaspoon dried Mexican oregano; 2 tablespoons drained capers; 2 tablespoons chopped fresh flat-leaf parsley; Cooked medium shrimp and fresh cilantro sprigs, for garnish (optional); ¼ cup (40 g) chopped pitted green olives; 3 pickled jalapeño chiles, sliced into rounds (optional); 2 limes, cut into wedges; Four 5-ounce (140-g) rockfish fillets; 2 small bay leaves; 2 tablespoons raisins

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

In this classic dish from the Mexican state of Veracruz, Pacific red snapper (a type of rockfish) is cooked in a savory sauce of tomatoes, olives, raisins, and capers. Any other firm-fleshed sustainable white fish, such as halibut, Pacific cod, or tilapia, can also be used here.

Ingredients

One 28-ounce (800-g) can diced tomatoes (preferably fire-roasted), drained and juices reserved

Method

In a medium bowl, using a potato masher or your hands, crush the tomatoes to a coarse puree.

In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until lightly browned. Add the garlic and pimentón and stir for 1 minute. Add the pureed tomatoes, bay leaves, parsley, and oregano. Simmer until the sauce thickens, about 3 minutes. Add the olives, raisins, cap

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“Red Snapper” Veracruz Style

Ingredients

Method

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