Red Snapper Veracruzo
From Culinary Institute of America at Greystone
Crispy snapper fillets with peppery tomato sauce.
- Serving Size: 3 ounces fish, 1/2 cup sauce
- 1 pound red snapper fillets, skin on and bones removed
- 1 tablespoon fresh lime juice
- Salt and 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 cups (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 350°F. 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 sautépan, 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; heat and simmer for 20 minutes. Remove from heat, season to taste; divide and pour into individual casseroles. Arrange fillets, skin side down, on top. Bake at 350°F until done, about 12 minutes (145°F). Serve immediately.
Nutrition Facts Per Serving
Calories 310 (27% from fat); Total Fat 9g (sat 1g, mono 4g, poly 2g, trans 0g ); Cholesterol 40mg; Protein 27g; Carbohydrate 30g; (Dietary Fiber 4g; Sugars 21g; ); Iron 2mg; Sodium 510mg; Calcium 107mg; Potassium 849mg
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