Elda Benassini

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Elda Benassini

Red snapper Veracruzana

Name: Red snapper Veracruzana
Prep time: 60 min
Cook time: 60 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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 olive with pepper; 1/4 cups capers; to taste salt and pepper; 1 cup ground bread; to taste pickled chili, long; 1/2 cups parsley, chopped; 1/2 cups fresh coriander, chopped

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Elda Benassini

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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.

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Ingredients

6 portions

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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.