Veracruz-Style Snapper

Name: Veracruz-Style Snapper
Yield: serves 4
Ingredients: 3 tablespoons olive oil; Four 6-ounce red snapper fillets; Salt and freshly ground black pepper; 3/4 cup chopped onion; 4 garlic cloves, minced; 1 1/2 cups canned crushed tomatoes with juice; 1 Anaheim chile, stemmed, seeded, and cut into thin strips; 1 bay leaf; 1 teaspoon crumbled dried oregano; 1/2 cup halved pitted green olives; 1/4 cup capers, drained

December 20, 2011

Traditionally served with roasted small white potatoes (papitas de cambray) or white rice, this dish is a great representation of the European influence on the cuisine of the Gulf of Mexico. Add raisins and a pinch of cinnamon if you want some sweetness to contrast with the savory capers and olives; for a traditional take, garnish the fish with pickled jalapeños. Either way, a crisp white wine makes a lovely accompaniment.

Recipe notes

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