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Elda

Elda Benassini
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Recipe of Red snapper Veracruzana
Recipe

Red snapper Veracruzana

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Delicious fish recipe from Veracruz prepared with tomatoes, chilies, onions and olives. An exquisite way to prepare the fish giving it a lot of flavor. Test it.
Learn more about Elda Benassini

Ingredients

6 portions
  • 2 kilos red snapper
  • 1/4 cups lemon juice
  • 1 cup oil
  • 2 cloves garlic
  • 1 tablespoon onion, grated
  • 6 tomatoes
  • 1/2 onions
  • 1 red pepper, or green pepper
  • 1/4 cups olive oil
  • 1 raja cinnamon
  • 2 whole cloves
  • 1 leave bay (laurel)
  • 1 cup pimiento stuffed olive
  • 1/4 cups capers
  • to taste salt and pepper
  • 1 cup ground bread
  • to taste pickled chili pepper, long
  • 1/2 cups parsley, chopped
  • 1/2 cups fresh coriander, chopped

Preparation

Wash the red snapper, spread it with lemon, with the oil, garlic and onion. Put it in the hot oven for 20 minutes to poach and remove it.
Peel the tomatoes, remove the seeds and chop them. Slice the onion and if you want the pepper. Fry them in the olive oil and cook for 5 minutes. Add cinnamon, cloves, bay leaves, olives, and capers. Stop cooking. Season with salt and pepper and if necessary add a pinch of bicarbonate.
Add the juice that released the fish, rectify the seasoning and put some ground bread to thicken a bit and collect the juices.
The sauce is emptied on the fish, and just before serving it is put in the oven for 20 minutes. It is decorated with long chiles and if you want a little spicy, add a little of the chilli juice to the sauce.

PRESENTATION

Sprinkle parsley and cilantro before serving.

TIPS

Accompany white rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Miriam Vargas Fregoso
24/02/2013 12:40:02
me gusta que no deberia llevar zanahoria ?

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