Veracruz-style Wrapped Fish

Carbonell
For a fresh meal with delicious flavor, try this Veracruz-style Wrapped Fish recipe, which you can easily prepare in a skillet. The wrapping of this fish is done with banana leaves to give it a better flavor. Just remember to soften the leaves so they become flexible and easier to handle. What would you like to pair with this fish recipe?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1/4 cups Carbonell® extra virgin olive oil
  • 1 white onion, filleted
  • 4 cloves garlic, filleted
  • 6 tomatoes, poached
  • 1/2 cups tomato purée
  • 1/4 cups Carbonell® capers
  • 1/2 cups pitted olives Carbonell®, slices
  • 4 cups güero chile, pickles
  • 2 leaves bay
  • 1 tablespoon oregano, dried
  • 2 tablespoons parsley, finely chopped
  • salt
  • pepper
  • banana leaf
  • 4 red snapper fillets, 150 g each
  • parsley
Preparation
20 mins
20 mins
Low
  • For the sauce, in a skillet over medium heat, heat the Carbonell® extra virgin olive oil and cook the onion until transparent. Add the garlic and lightly brown, then add the tomato, tomato puree, and cook for 3 minutes.
  • Add the capers and pitted Carbonell® olives, the yellow chiles, bay leaf, oregano, parsley, and cook for 5 minutes. Season with salt and pepper, remove and cool.
  • In a griddle, roast the banana leaves to soften.
  • Season the red snapper fillets with salt and pepper, place them on the banana leaves, and cover with the sauce you prepared. Close and cook in a pot with a rack and boiling water until the fish is cooked.
  • Serve the wrapped fish, garnish with fresh parsley, and accompany with white rice.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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