Veracruz-Style Snapper with Raisin Salsa
Experience a delightful twist on traditional Veracruz cuisine with this Veracruz-Style Snapper dish, featuring succulent yellowtail red snapper fillets topped with a rich and savory salsa made from caramelized onions, olives, and sweet California golden raisins. The balance of sweet and savory flavors pays homage to Cuban culinary traditions, where raisins are often incorporated to enhance dishes. This recipe, created by renowned Chef Norman Van Aken, brings together the vibrant flavors of Mexico and Cuba, making it a perfect centerpiece for any dinner gathering. Serve it alongside toasted Cuban bread and fresh asparagus for a complete and satisfying meal.
N/A
Servings
N/A
Calories
25
Ingredients
Ingredients
Canola oil
3 tablespoons (None)
Unsalted butter
2 tablespoons (or unsalted margarine)
Red onion
1 large (thinly sliced)
Spanish onion
1/2 large (thinly sliced)
California golden raisins
1/2 cup (None)
Sugar
1 tablespoon (None)
Sherry wine vinegar
1/2 cup (None)
Salt
to taste (None)
Black pepper
to taste (freshly ground)
Crushed red pepper flakes
optional (A pinch)
Yellowtail red snapper fillets
4 fillets (about 6 oz each)
Cumin
1 3/4 teaspoons (divided)
Olive oil
2 tablespoons (None)
Garlic cloves
4 (minced)
Black olives
1/4 cup (chopped)
Tomatoes
1 to 3 (diced)
California golden raisins
1/4 cup (None)
Sherry wine
1/3 cup (None)
Sherry wine vinegar
1/3 cup (None)
Fresh thyme
1 1/2 teaspoons (chopped)
Fresh sage
1 1/2 teaspoons (chopped)
Fresh rosemary
1 1/2 teaspoons (chopped)
Chicken stock
1/3 cup (low-sodium)
Unsalted butter
4 tablespoons (or unsalted margarine)
French bread
4 slices (toasted (Cuban bread recommended))
Instructions
1
In a large sauté pan, heat canola oil and butter over medium-high heat. Add the sliced red and Spanish onions and sauté them until they become golden brown and tender, about 8 minutes.
2
Stir in the golden raisins and sugar, cooking for an additional 2 minutes until the raisins soften and the mixture becomes fragrant.
3
Pour in the sherry wine vinegar, seasoning the mixture with salt, pepper, and crushed red pepper flakes (if using). Simmer until almost all the liquid has evaporated, creating a thick, flavorful salsa.
4
While the onion-raisin mixture is cooking, prepare the snapper fillets. Rub them with salt and pepper and a pinch of cumin on both sides.
5
In a large skillet, heat olive oil over medium-high heat. Add the snapper fillets and sear them until golden brown on both sides, roughly 8 minutes. Once cooked, transfer the fillets to a serving platter and keep warm.
6
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Then, stir in the onion-raisin mixture, olives, tomatoes, additional raisins, sherry wine, and sherry vinegar, stirring constantly until the liquid reduces and thickens a bit.
7
Add the chopped thyme, sage, rosemary, chicken stock, and the remaining cumin. Continue cooking the sauce for another 3 minutes, allowing the flavors to meld and the sauce to thicken.
8
Reduce the heat to low and whisk in the remaining butter to enrich the sauce, adjusting the seasoning with salt and pepper to taste.
9
To serve, spoon the sauce over the seared snapper fillets and top with the reserved onion-raisin mixture. Serve alongside toasted bread for scooping up the delicious sauce and garnish with fresh asparagus.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Veracruz-Style Snapper with Raisin Salsa?
It is a culinary dish created by Chef Norman Van Aken that features succulent yellowtail red snapper fillets topped with a savory-sweet salsa made from caramelized onions, olives, and California golden raisins.
Who is the creator of this recipe?
The recipe was created by the renowned Chef Norman Van Aken.
What type of fish is recommended for this recipe?
The recipe specifically calls for four yellowtail red snapper fillets, approximately 6 oz each.
What cultural influences are present in this dish?
The dish combines vibrant flavors from Mexico and Cuban culinary traditions, particularly through the use of raisins to balance sweet and savory notes.
What kind of onions are used in the raisin salsa?
The recipe uses a combination of one large red onion and half of a large Spanish onion, both thinly sliced.
What type of raisins are used?
California golden raisins are used in two separate stages of the recipe to provide sweetness and texture.
How are the snapper fillets seasoned before cooking?
The fillets are rubbed on both sides with salt, pepper, and a pinch of cumin.
What is the primary liquid used to create the salsa reduction?
Sherry wine vinegar and sherry wine are both used to create the flavorful salsa and sauce reduction.
How long should the onions be sautéed?
The red and Spanish onions should be sautéed for about 8 minutes until they become golden brown and tender.
What fresh herbs are included in the sauce?
The sauce includes chopped fresh thyme, fresh sage, and fresh rosemary.
What type of olives are used in this Veracruz-style dish?
The recipe calls for 1/4 cup of chopped black olives.
Is there a spicy component to this recipe?
Yes, an optional pinch of crushed red pepper flakes can be added for heat.
How is the snapper cooked?
The snapper fillets are seared in olive oil over medium-high heat for roughly 8 minutes until golden brown on both sides.
What is used to enrich the sauce at the end of cooking?
Four tablespoons of unsalted butter are whisked into the sauce over low heat to enrich it.
Can I use margarine instead of butter?
Yes, the recipe notes that unsalted margarine can be used as a substitute for unsalted butter.
What kind of bread is recommended for serving?
Toasted Cuban bread is recommended, though French bread is also listed as an option.
What vegetable is suggested as a side garnish?
Fresh asparagus is recommended as a side garnish for a complete meal.
How much garlic is required?
The recipe uses 4 minced garlic cloves, which are sautéed until fragrant.
How many tomatoes are needed for the sauce?
The recipe suggests using 1 to 3 diced tomatoes.
Is chicken stock used in the recipe?
Yes, 1/3 cup of low-sodium chicken stock is added to help meld the flavors and thicken the sauce.
When is the sugar added?
One tablespoon of sugar is added to the onion mixture after they have browned, along with the golden raisins.
How much cumin is used in total?
A total of 1 3/4 teaspoons of cumin is used, divided between the fish seasoning and the sauce.
What oils are used for cooking this dish?
The recipe uses both canola oil for the onion mixture and olive oil for searing the fish.
How do you achieve the thick consistency of the salsa?
By simmering the onion-raisin and vinegar mixture until almost all the liquid has evaporated, a thick salsa is created.
What is the total number of ingredients listed?
The recipe includes a total of 25 ingredients.
Is the black pepper used freshly ground?
Yes, the recipe specifies using freshly ground black pepper to taste.
Are the raisins cooked or added raw?
The raisins are cooked in the salsa until they soften and become fragrant.
How is the dish plated for serving?
The sauce is spooned over the seared snapper fillets, then topped with the reserved onion-raisin mixture.
What heat level is used to sear the fish?
The snapper fillets are seared over medium-high heat.
How long does the final sauce simmer after adding stock and herbs?
The sauce continues to cook for another 3 minutes after the herbs and chicken stock are added.