Snapper a la Veracruzana
Chef Larry "Lee" White, Seafood Manager
Prep time: 20 minutes
Cooking time: 40 minutes
Marinating time: 1 hour
4 red snapper fillets (6-8 ounces each)
salt and pepper
2 tablespoons fresh lemon juice
1 yellow onion
2 garlic cloves
3 tablespoons Octtavio Olive Oil (Cooking Connection)
2/3 cup court-bouillon (recipe follows)
1/2 bunch fresh parsley
1 bay leaf
1 cinnamon stick
10 green olives, chopped
1 canned jalapeno chile, finely chopped
2 tablespoons HEB capers
1 tablespoon juice from the canned chilies
- Rinse the fish fillets and dry with paper towel.
- Add the fillets to a large plate and sprinkle with salt and pepper. Cover them with lemon juice and marinate in the refrigerator for 1 hour.
- Peel and mince the onion. Peel and crush the garlic. In a large skillet, heat the oil and brown the onion and garlic for 15 minutes.
- Transfer them to a pan and add the court-bouillon, parsley sprigs, bay leaf and cinnamon stick all tied together.
- Cook for 10 minutes, and then add the olives, cloves, chill pepper, capers, juice from chilies and simmer for 15 minutes.
- Scaled the tomatoes, peel them, discard the seeds and chop the pulp.
- Remove the aromatic bouquet and strain the court-bouillon.
- Reheat it in a large skillet before adding the drained snapper fillets and the tomatoes.
- Cover and cook, on medium heat, for 4 minutes. Turn the fillets over and cook for additional 4 minutes.
- Serve sprinkled with chopped parsley.
Makes 2 quarts
4 large ripe tomatoes (scald, peel and chop)
3 garlic cloves (peeled and chopped)
3 white onions (peeled and chopped)
8 small mild green chilies
1 tablespoon dried oregano
1 tablespoon chopped fresh cilantro
2 tablespoon chopped fresh basil
1 sprig fresh thyme
2 bay leaves
pinch of salt
- In a pan, bring 2 quarts of water to a boil. Add the tomatoes, onions, garlic, chilies, herbs and salt. Cook for 30 minutes to make the court-bouillon.