Ingredients
Fish and Veracruz-style sauce
- 800 g red snapper fillets 4 similar fillets, about 7 oz (200 g) each and 3/4 to 1 inch (2 to 3 cm) thick
- 600 g ripe tomatoes about 1 lb 5 oz, small dice
- 150 g white onion thin half-moons
- 12 g garlic about 4 cloves, minced
- 30 g olive oil about 2 tablespoons plus 3/4 teaspoon
- 60 g pitted green olives drained and sliced
- 20 g capers drained
- 30 g pickled jalapeno slices reduce to taste
- 1 g dried oregano about 1 teaspoon
- 1 bay leaf
- 0.5 g ground black pepper about 1/4 teaspoon
- 100 ml water about 1/3 cup plus 1 tablespoon
- 2 g table salt about 1/3 teaspoon, only as needed
Equipment
- Wide lidded skillet or shallow casserole
- Broad spatula
- Knife and cutting board
- Food thermometer
Instructions
Sauce first, fish last
- Check the fillets for pin bones and pat dry. Keep refrigerated while making the sauce.
- Heat olive oil in a wide pan over medium heat. Soften onion for about 5 minutes. Add garlic and stir for 30 seconds, then add tomatoes and cook 8 to 10 minutes until softened.
- Add olives, capers, jalapeno, oregano, bay leaf, pepper and water. Simmer gently for 5 minutes. Taste before adding the measured salt, since olives and pickles already contribute salt.
- Arrange fillets in one layer in the sauce and spoon a little sauce over the tops. Cover and simmer gently for about 8 to 12 minutes, adjusting for thickness. Do not stir through the fish or turn it repeatedly.
- Check the thickest part for 145°F (63°C), or fish that is no longer translucent and separates easily with a fork. Remove bay leaf. Lift fillets with a broad spatula and serve with the sauce. If the sauce needs reducing, remove cooked fish first.
Nutrition
Serving: 1 serving (1 fillet with 1/4 of the sauce)Calories: 338.7kcalCarbohydrates: 11.8gProtein: 43.3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 7.7gCholesterol: 74mgSodium: 808.7mgPotassium: 1284mgFiber: 3.5gSugar: 5.8gVitamin A: 1660.8IUVitamin C: 28.4mgCalcium: 110.1mgIron: 1.3mg
Notes
Timing assumes fillets roughly 3/4 to 1 inch thick; check thinner fish earlier. Another firm white fish changes timing, texture and nutrition. Contains fish; check condiment labels for other allergens. Refrigerate promptly, use within 3 to 4 days and reheat leftovers to 165°F (74°C).
Nutrition estimates one fillet with one-quarter of the sauce using ingredient gram weights and USDA FoodData Central SR Legacy mixed-species raw snapper (FDC 173698), vegetables, olive oil, green olives, canned capers and canned jalapeno as a product approximation. Includes all oil and 2 g salt, excluding the discarded bay leaf and sides. Actual drained brines, brands and fish species change the values. Trans fat is omitted because fish and oil data are incomplete. Vitamin estimates are not adjusted for cooking losses.
