Red Snapper Veracruz Style
Submitted by synergy129
Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minPescado a la Veracruzana is one of Mexico’s most celebrated fish dishes, and this version hits all the right notes. Pan-fried red snapper fillets get simmered in a tomato purée sauce loaded with sliced pimento-stuffed green olives, onion, garlic, lime juice, and a surprising pinch each of cinnamon and ground cloves.
That cinnamon-clove combination is the signature of Veracruz-style cooking. It’s a legacy of Spanish colonial influence on the Gulf Coast, and it gives the tomato sauce a warmth and complexity you won’t find in other Mexican fish preparations. Just a pinch of each is enough to taste without overpowering the fish.
The olives bring a salty, briny punch that cuts through the richness of the tomato sauce and the fried fish. Combined with a squeeze of lime and optional pickled jalapeño strips, the sauce balances salty, sour, spicy, and sweet in every spoonful.
New potatoes boiled until nearly tender get added to the sauce and finish cooking there, absorbing the Veracruz flavors as they simmer. They soak up the sauce like sponges.
Chef Tips
- Coat the fillets lightly in seasoned flour and shake off the excess. A thin, even layer gives a golden crust without being heavy or bready.
- Pan-fry in hot oil and don’t move the fillets until they release easily, about 5 minutes per side.
- Simmer the sauce uncovered so it reduces and concentrates. A watery sauce won’t cling to the fish.
- Remove the bay leaf before plating. Arrange the fish and potatoes on a platter and spoon the sauce over everything.
Variations
- Add capers to the sauce alongside the olives for an extra briny dimension.
- Use sea bass or halibut if red snapper isn’t available at the market.
- Serve with steamed rice instead of potatoes for a lighter presentation.
Ingredients
use large red snapper or other fish fillets cut into 6 serving , pieces in this recipe.
use a pickled jalapeno pepper that has been rinsed, seeded and cut into strips. (optional) *
Directions
Thaw the fish fillets if frozen.
In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain.
When cool enough to handle, peel and set aside.
Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture.
In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done.
Remove fillets from the skillet and set aside.
Drain off the remaining oil, reserving 1 Tbls.
In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown.
Add the tomato purée, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well.
Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes.
Add the fish fillets and cook about 5 minutes or until fish fillets are heated through.
Remove the bay leaf.
Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all.
Garnish platter with triangles of buttered toast if desired.
Comments
