Red Snapper a la Veracruzana

Red Snapper a la Veracruzana is a classic example of the cuisine of the southern coastal region of Eastern Mexico. It has been called the signature dish of the state of Veracruz. The complex flavours work amazing together to give the dish immense flavours and textures. Serve as a main dish every time.

Red Snapper a la Veracruzana

Red Snapper a la Veracruzana is a recipe I have used with lots of fish. The heat from the chilies give this a lovely kick.

4.74 from 15 votes

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Course: Main Dish

Cuisine: Mexican

Keyword: Chillies, Red Snapper, Seafood, Spice, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 people

Calories: 279kcal

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Ingredients

 

MetricImperial

• 6 large red snapper fillets or firm white fish fillets
• 3 tbsp all-purpose flour seasoned with salt and pepper
• 1/2 cup olive oil
• 1 large onion finely chopped
• 2-4 cloves garlic finely chopped
• 2 cups tomato puree
• 1/4 tsp cinnamon
• 1 pinch ground cloves
• 4 fresh jalapeños seeded and cut into strips
• 1 large lemon juice only
• 1/2 tsp sugar
• 12 small new potatoes cooked and peeled
• 1/2 cup pimiento green olives cut in half

Instructions

• Dust the fish fillets lightly with the seasoned flour.
  6 large red snapper fillets, 3 tbsp all-purpose flour
• Heat 1/4 cup of the oil in a large skillet over medium heat and saute the fillets until golden but not completely cooked. Set aside.
  1/2 cup olive oil
• Add the remaining 1/4 cup of the oil, the onion and the garlic to the skillet, and fry until the onion is transparent but not brown.
  1 large onion, 2-4 cloves garlic
• Add the tomato puree, cinnamon, and cloves and cook over moderate to low heat for 5 minutes, stirring occasionally.
  2 cups tomato puree, 1/4 tsp cinnamon, 1 pinch ground cloves
• Add the chiles, lemon juice, sugar, and salt and pepper to taste, and bring to a boil.
  4 fresh jalapeños, 1 large lemon, 1/2 tsp sugar
• Reduce the heat, add the potatoes and fish fillets and cook for an additional 5 minutes, or until the fish is firm and flakes easily.
  12 small new potatoes
• To serve, arrange the fish on a hot serving platter and cover with the sauce, surrounded by the potatoes and garnished with the olives.
  1/2 cup pimiento green olives

Nutrition

Calories: 279kcal | Carbohydrates: 16g | Protein: 2g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 320mg | Potassium: 395mg | Fiber: 2g | Sugar: 5g