Red Snapper Veracruzano

Name: Red Snapper Veracruzano
Yield: serves 4
Ingredients: 2 tablespoons vegetable oil, such as safflower; 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 to 2 tablespoons finely chopped pickled jalapeño chiles; 3 plum tomatoes, seeded and chopped; 1/2 cup water; 1/2 cup coarsely chopped pitted green olives; 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried); 4 skinless snapper fillets (1 1/2 pounds); Coarse salt and freshly ground pepper; Lime wedges, for serving

December 22, 2011

Made famous in the port city of Veracruz, Mexico, this spicy dish combines jalapeños, olives, tomatoes, and oregano in a pan sauce that surrounds the firm-fleshed snapper as it cooks. Serve with lime wedges and white rice or a simple green salad.

Recipe notes

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