Snapper a la Veracruzana

Chef Larry "Lee" White, Seafood Manager

Serves 4
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

2 cloves

1 canned jalapeno chile, finely chopped

2 tablespoons HEB capers

1 tablespoon juice from the canned chilies

3 tomatoes



  • 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.

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