“Red Snapper” Veracruz Style

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

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

Americas
United States
Mexico
Fish course
Pescatarian
California
Veracruz
Gluten-free

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