Red Snapper Veracruzo

  • Yield 4 servings
  • Prep 15 mins
  • Cook 35 mins

Crispy snapper fillets with peppery tomato sauce.

California Raisin Marketing Board


1 pound red snapper fillets, skin on and bones removed
1 tablespoon fresh lime juice
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
2 tablespoons vegetable oil
1 yellow onion, minced
1/3 poblano pepper, seeded and sliced thin
1 clove garlic, sliced
1 serrano chile, seeded and sliced thin
1-3/4 cup (1 1/2 pounds) canned, crushed tomatoes in juice
1 tablespoon green olives, sliced
2 teaspoons capers
1/2 cup California golden raisins
2/3 cup fish stock or bottled clam juice


  1. Preheat oven to 350F. Line baking dish with parchment and arrange fillets side by side. Sprinkle fish fillets with lime juice and season with salt and pepper; set aside.
  2. In a heavy sauté pan, heat oil and sauté onions until translucent. Add poblano pepper and cook until soft. Stir in garlic and chile; cook about 30 seconds more. Add tomatoes, olives, capers, raisins and fish stock; simmer for 20 minutes. Remove from heat, season to taste and pour into casserole.
  3. Arrange fillets, skin side down, on top. Bake at 350F until done, about 12 minutes (145F). Serve immediately.

Note: Recipe, prepared as outlined above, is a good source of Vitamin A, Vitamin C and Iron.

Recipe by the Culinary Institute of America at Greystone, courtesy of the California Raisin Marketing Board



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