Snapper a la Veracruzana

Name: Snapper a la Veracruzana
Yield: serves 4
Ingredients: 3 tablespoons olive oil; 1 onion, sliced; 3 cloves garlic, minced; 4 large (about 2 pounds) tomatoes, cored and chopped; 10 pimiento-stuffed green olives, quartered; 1 tablespoon capers; 2 pickled jalapeños, stemmed and sliced; 1 tablespoon pickled jalapeño juice from jar; 2 bay leaves; 2 sprigs fresh marjoram, plus more for garnish; 1 teaspoon dried oregano; 1/2 cup dry white wine; 1 teaspoon salt, plus more to taste; 1 1/2 pounds red snapper, cut into 4 pieces; Black pepper

December 9, 2011

Although originally from the Mexican state of Veracruz, Snapper a la Veracruzana is served all over the country. Clearly Mexicans know a good thing when they see it! A light tomato broth poaches the fish, while jalapeño, capers, and olives deliver a flavorful punch. This is a great choice for a family meal or a dinner party because the sauce can be made ahead of time, leaving only the fish to simmer in it. Quick and delicious!

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