Veracruz-Style Ruby-Red Snapper – A Novel Accept On A Rattling Onetime Classic

Fish “Veracruz” was the outset “authentic” Mexican recipe I ever ate. I had it xxx years agone at the Casa Del Sol inwards Saranac Lake, NY, where I worked spell enrolled inwards culinary school. 

I yell back trying in addition to loving it, in addition to beingness real surprised that “this” was genuinely Mexican food. Besides…olives on fish? That was to a greater extent than or less crazy stuff.

Up to that point, the entirely “Mexican” nutrient I’d ever had was crispy cafeteria tacos made yesteryear completely non-Mexican luncheon ladies. So, this form of affair was real exciting for me. I’ve forgotten the exact recipe later all these years of adaptation, but that’s of niggling resultant equally it’s the form of dish y'all brand a niggling unlike every fourth dimension anyway.

I similar ruby-red snapper for this, but whatever white, flaky fish volition work. By the way, many Veracruz-style fish recipes telephone phone for pickled jalapenos, but I intend there’s enough of acidity inwards this from the lime in addition to tomatoes, thus I similar the fresh pepper a niggling more.

If y'all don’t desire to produce this inwards private portions similar I did, y'all tin flame sure produce it inwards a regular casserole dish, but you’ll in all probability demand to plow over it a few extra minutes. Simply utilisation the same fork-flaking doneness examination equally shown inwards the clip. Flakiness never lies.

This nutrient wishing goes out to all of y'all that asked for flavorful, foolproof fish recipes. I’m non sure why people teach thus scared to ready fish, but if you’re 1 of them, this is for you. Other than a few minutes of slicing, this couldn’t endure easier. Serve exactly amongst to a greater extent than or less chips, or over rice for a to a greater extent than substantial meal. Either way, I promise y'all plow over this a crusade soon. Enjoy!

Ingredients for two servings:

2 boneless ruby-red snapper filets, close vii oz each

cayenne, tabular array salt in addition to pepper to gustation

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 loving cup cherry tomatoes, halved

1/3 loving cup sliced Castelvetrano greenish olives, or whatever greenish olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes

View the consummate recipe

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