Veracruz-Style Ruby Snapper – A Novel Accept On A Rattling One-Time Classic

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

I recollect trying in addition to loving it, in addition to beingness real surprised that “this” was genuinely Mexican food. Besides…olives on fish? That was about crazy stuff.

Up to that point, the alone “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 afterwards all these years of adaptation, but that’s of trivial trial equally it’s the form of dish you lot brand a trivial unlike every fourth dimension anyway.

I similar blood-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 mean value there’s enough of acidity inward this from the lime in addition to tomatoes, thence I similar the fresh pepper a trivial more.

If you lot don’t desire to produce this inward private portions similar I did, you lot tin for sure produce it inward a regular casserole dish, but you’ll likely demand to laissez passer on it a few extra minutes. Simply occupation the same fork-flaking doneness exam equally shown inward the clip. Flakiness never lies.

This nutrient wishing goes out to all of you lot that asked for flavorful, foolproof fish recipes. I’m non sure why people larn thence scared to gear upward fish, but if you’re ane of them, this is for you. Other than a few minutes of slicing, this couldn’t endure easier. Serve but amongst about chips, or over rice for a to a greater extent than substantial meal. Either way, I promise you lot laissez passer on this a endeavour soon. Enjoy!

Ingredients for two servings:

2 boneless blood-red snapper filets, most seven oz each

cayenne, tabular array salt in addition to pepper to sense of savor

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 dark-green olives, or whatever dark-green 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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