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

This recipe is found in the following categories:

World Flavors

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