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Recipes brought to you by Avanti Savoia

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Baked Red Snapper Veracruzana

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(Recipe ID: 299)

Serves 4

Preparation time: 20 minutes; Cook time: 30 minutes

Source: Chef Joseph Lowery

The key to sucess here is using a really good olive oil and really fresh Red Snapper.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1 2 pound fillet of red snapper or four 8 ounce portions
  • 1/4 cup Chicken stock
  • 2 Large limes
  • 1 Medium red onion, sliced
  • 4 Cloves of garlic, sliced
  • 2 tablespoons Extra Virgin Olive oil *
  • 1 1/4 pounds Fresh or canned tomatoes
  • 8 to 10 Stuffed green olives, sliced
  • 2 Jalapeno peppers, sliced (or to taste)
  • 2 tablespoons Capers *
  • 2 Bay leaves *
  • 1 teaspoon Ground cumin *
  • 1 teaspoon Leaf oregano *
  • 1 teaspoon Salt or to taste *
  • 1 Large orange and sprigs of fresh cilantro for garnish

Instructions

The Sauce:

1 Medium red onion, sliced
4 Cloves of garlic, sliced
2 tablespoons Olive oil
1 1/4 pounds Fresh or canned tomatoes
8 to 10 Stuffed green olives, sliced
2 Jalapeno peppers, sliced (or to taste)
2 tablespoons Capers
2 Bay leaves
1 teaspoon Ground cumin
1 teaspoon Leaf oregano
1 teaspoon Salt or to taste
1 Large orange and sprigs of fresh cilantro for garnish
 

  1. Preheat oven to 375 degrees.
  2. Place snapper in a glass baking dish and add 1/4 cup chicken stock.
  3. Prick surface of fish thoroughly with a fork.
  4. Squeeze limes and evenly sprinkle the juice on the fish.
  5. Set aside at room temperature while making the sauce.
  6. To prepare the sauce, slice the onion into 1/8" rounds and peel the garlic, slicing it lengthwise.
  7. In an iron skillet, heat olive oil and saute the onion and garlic until slightly soft.
  8. Peel and chop fresh tomatoes or drain and chop canned ones.
  9. Add tomatoes to the iron skillet and continue cooking over a moderate heat.
  10. Slice olives and jalapenos into thin rounds and add to rest of simmering sauce.
  11. Add capers, bay leaves, cumin, and oregano to the sauce and cook another 5-10 minutes.
  12. Remove sauce from heat and allow to cool slightly, salt to taste.
  13. Evenly divide the sauce over fillets.
  14. Place baking dish un-covered in a preheatd oven for about 10 minutes.
  15. Remove snapper from oven and arrange on serving dish.
  16. Garnish with segments of fresh orange and sprigs of cilantro and serve.

Buy Ingredients

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