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Recipe: Red Snapper Veracruz

This classic Mexican seafood dish is filled with a heady blend flavors reflecting the traditions of native, Spanish, Caribbean, and African cultures in this port city on the Gulf of Mexico.

Ingredients

Serves
6
  • 6 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 10 plum tomatoes, peeled, seeded, and diced
  • 1/2 cup small pimiento-stuffed green olives
  • 3 pickled jalapeno peppers, stemmed, seeded, and minced
  • 2 tablespoons capers
  • 2 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons Fumet de Poisson Gold® dissolved in 1 1/2 cups hot water
  • 1/4 cup chopped fresh parsley
  • Salt and ground black pepper
  • 6 6- to 8-ounce red snapper filets, patted dry (or other white fish filets)
  • Fresh jalapeno slices for garnish

Methods/steps

  1. Preheat the oven to 425 degrees.
  2. Warm the oil in a large saucepan over medium heat.  Add the onion, and cook until it is soft and translucent, 6-8 minutes.  Add the garlic and cook for another minute.  Add the tomatoes and simmer for 5 minutes, reducing the heat if necessary to keep the mixture at a simmer.
  3. Stir in the olives. pickled jalapenos, capers, bay leaves, thyme, oregano, marjoram, cinnamon, and diluted Fumet de Poisson Gold® and bring back to a simmer.  Cook for about 15 minutes, until the sauce has thickened slightly.  Stir in the parsley and season to taste with salt and pepper.  Remove from the heat and discard the bay leaves.
  4. Spoon about 1/3 of the sauce into a baking pan (large enough to hold the fish filets in a single layer) and spread it evenly over the bottom of the pan.  Arrange the fish filets over it and sprinkle them with salt and pepper.  Spoon the rest of the sauce over the filets and bake them for 15-20 minutes, just until they are opaque in the center.  (Check by inserting the tip of small knife into the thickest part of one filet and pulling it open slightly to look.)
  5. Serve the fish with the sauce spooned over it, garnished with fresh jalapeno slices.

Additional Tips

Wine Pairing: Dry Rosé or Sauvignon Blanc

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