Red Snapper Veracruz Style with Tomato Olive Sauce
This enchanting Red Snapper Veracruzana embodies the vibrant flavors and rich history of the Gulf Coast of Mexico. The dish pays homage to the diverse culinary influences that shaped Veracruz, melding indigenous ingredients like tomatoes and tropical spices with Spanish elements such as olives, capers, and aromatic herbs. Each bite of the succulent snapper, enhanced by a spicy tomato sauce brimming with olives and capers, transports you to the coastal shores where this delightful dish originated. Perfect for a family dinner or a festive gathering, this recipe showcases the colorful, zesty essence of Mexican cuisine.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
fresh lime juice
3 tablespoons (Juiced)
garlic cloves
10 cloves (3 cloves to brown, 3 minced for sauce, 4 for marinade)
dried bay leaves
8 leaves (6 for sauce, 2 for marinade)
dried oregano
1 1/2 teaspoons (1 teaspoon for marinade, 1/2 teaspoon for sauce)
olive oil
1 1/2 cups (Used for cooking and marinade)
salt
to taste (To season)
red snapper fillets
4 fillets (6 ounces each) (Fresh)
white onions
2 cups (Finely chopped)
tomatoes
2 1/4 lbs (Finely chopped)
pimento stuffed olives
3/4 cup (Finely chopped)
capers
1/4 cup (Rinsed and drained)
fresh thyme
2 sprigs (Fresh or 1 teaspoon dried)
marjoram
2 sprigs (Fresh or 1 teaspoon dried)
black pepper
1/2 teaspoon (Freshly ground)
guajillo chiles
4 ounces (From an 8-ounce can)
Instructions
1
Start by making the sauce. In a medium saucepan, heat 3/4 cup olive oil over medium heat. Add 3 garlic cloves and sauté until golden. Remove and discard the garlic, then add the minced garlic and chopped onions. Cook until the onions are translucent and fragrant.
2
Stir in the finely chopped tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper, and guajillo chilies. Bring the mixture to a simmer and let it cook for about 2 and 1/2 hours, stirring occasionally until the sauce thickens. Once done, remove from heat and set aside.
3
For the fish, prepare the marinade. In a blender, combine lime juice, the remaining garlic, bay leaves, dried oregano, 3/4 cup of olive oil, salt, and pepper. Blend until smooth.
4
Place the red snapper fillets in a large baking dish and generously pour the marinade over them. Cover and marinate in the refrigerator for about 1 hour.
5
Preheat your oven to 350°F (175°C). Once marinated, remove the fillets from the marinade, allowing excess to drip off, and place them in a clean baking dish. Bake for approximately 15 minutes, ensuring you baste the fish with some of the prepared tomato sauce periodically to keep it moist and flavorful. Avoid overcooking the fish.
6
To serve, arrange the baked red snapper fillets on a platter. Ladle the warm tomato olive sauce over the fillets, ensuring they are generously covered. Serve any remaining sauce on the side, and enjoy with fluffy white rice to soak up the delightful flavors.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Red Snapper Veracruz Style with Tomato Olive Sauce?
This dish, also known as Huachinango a la Veracruzana, is a classic Mexican seafood recipe that combines indigenous ingredients like tomatoes and chiles with Spanish influences like olives and capers.
What are the primary flavor components of this dish?
The dish features a vibrant mix of tangy lime, aromatic garlic, savory olives, salty capers, and a rich, thickened tomato sauce with a hint of spice from guajillo chiles.
How much fresh lime juice is needed for the recipe?
The recipe requires 3 tablespoons of fresh lime juice for the marinade.
How should I prepare the garlic for the sauce and marinade?
Use 10 garlic cloves in total: 3 are sautéed whole and discarded, 3 are minced for the sauce, and 4 are blended into the marinade.
What is the purpose of sautéing garlic cloves and then discarding them?
This technique infuses the olive oil with a subtle, golden garlic flavor without leaving pieces of garlic that might burn during the long simmering process.
How many bay leaves are required?
The recipe uses 8 dried bay leaves: 6 for the tomato sauce and 2 for the fish marinade.
What amount of olive oil is used in this recipe?
A total of 1 1/2 cups of olive oil is used, split between the sauce preparation and the marinade.
What kind of fish fillets are best for this dish?
Fresh red snapper fillets are the standard choice, specifically 4 fillets weighing approximately 6 ounces each.
How many onions are needed for the Veracruzana sauce?
The recipe calls for 2 cups of finely chopped white onions.
What quantity of tomatoes is used?
You will need 2 1/4 lbs of finely chopped tomatoes to create the base of the sauce.
What type of olives should I use?
The recipe specifies 3/4 cup of finely chopped pimento stuffed olives.
Do the capers need any preparation?
Yes, the 1/4 cup of capers should be rinsed and drained before being added to the sauce.
Can I use dried herbs instead of fresh thyme and marjoram?
Yes, you can substitute 2 fresh sprigs of each with 1 teaspoon of dried thyme and 1 teaspoon of dried marjoram.
What kind of chiles are used for the spice?
The recipe uses 4 ounces of guajillo chiles, typically sourced from an 8-ounce can.
How long does the tomato olive sauce need to simmer?
The sauce should be simmered for about 2 1/2 hours until it thickens and the flavors meld.
How do I prepare the marinade for the red snapper?
Combine lime juice, garlic, bay leaves, oregano, olive oil, salt, and pepper in a blender and blend until smooth.
How long should the fish marinate in the refrigerator?
The red snapper fillets should marinate for approximately 1 hour.
What is the correct oven temperature for baking the fish?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should the red snapper bake in the oven?
Bake the fish for approximately 15 minutes, ensuring not to overcook it.
Should I baste the fish while it is baking?
Yes, baste the fish periodically with some of the prepared tomato sauce to keep it moist and flavorful.
How should the dish be plated for serving?
Arrange the fillets on a platter and ladle the warm tomato olive sauce generously over the top.
What is the recommended side dish for this recipe?
It is recommended to serve the dish with fluffy white rice to soak up the flavorful sauce.
Should the marinade be kept on the fish during baking?
Allow the excess marinade to drip off the fillets before placing them in a clean baking dish for the oven.
When do I add the olives and capers to the sauce?
Stir them in along with the tomatoes, bay leaves, and herbs before starting the long simmer.
Is it okay to make the sauce in advance?
Yes, the sauce can be prepared ahead of time and set aside until you are ready to bake and serve the fish.
How do I know when the sauce is ready?
The sauce is ready when it has simmered for 2.5 hours and reached a thick, fragrant consistency.
Can I substitute the guajillo chiles?
While guajillo chiles provide a specific flavor, you could use other mild-to-medium dried chiles if necessary, though it will alter the authentic taste.
Is the fish covered or uncovered during baking?
The recipe suggests placing them in a clean baking dish and basting them; they are generally baked uncovered while being basted with sauce.
What is the total number of ingredients in this recipe?
There are 15 distinct ingredients used to create this Red Snapper Veracruz.
Can I serve the sauce on the side?
While the fish is covered in sauce on the platter, any remaining sauce should be served on the side.