There are typical recipes from our country that are delicious, but the Veracruz-style fish in particular has a perfect flavor. And contrary to what many believe, it is easy to make.
1 kilo red beefsteak tomato, poached (without skin or seeds)
1/2 cups tomato purée
bay, fresh
fresh thyme
fresh marjoram leaves
dried oregano
100 grams green olives, boneless
capers
almonds, peeled
güero chili in vinegar
4 red snapper fillets
Preparation
30 mins
0 mins
Low
Poach the tomatoes, meaning make a cross-cut on the bottom, place them in a pot of boiling water for about 5 minutes. After that, immerse them in a bowl of cold water, remove the skin and seeds, and cut them into cubes.
Heat olive oil in a saucepan over medium heat. Sauté in the following order: sliced onions, chopped garlic, and tomatoes.
Pour in the tomato puree and cook until it comes to a boil.
Lower the heat, season with salt and pepper to taste, and add herbs (marjoram, oregano, thyme, bay leaves).
Place the snapper fillets in the sauce and cover to let them cook.
Finally, add the Clemente Jacques ® Green Strips with a little of the pickling juice, capers, almonds, and whole boneless olives.
Serve the fish accompanied by yellow chilies and white rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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