Red Snapper Veracruzo
- Yield 4 servings
- Prep 15 mins
- Cook 35 mins
- 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
- 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.
- 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.
- 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.