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 lime 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; 1 cup olive with pepper; 1/4 cups capers; salt and pepper; 1 cup bread crumbs; 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 Veracruz style fish recipe prepared with tomatoes, chili peppers, onion and olives. An exquisite way to prepare 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 bell pepper. Fry them in the olive oil and cook for 5 minutes. Add the cinnamon, cloves, bay leaves, olives, and capers. Stop cooking. Season with salt and pepper and if necessary add a pinch of baking soda.

The juice released by the fish is added, the seasoning is rectified and a little breadcrumbs are added to make it thicken a little and collect the juices.

The sauce is poured over the fish, and just before serving it is put in the oven for 20 minutes. Garnish with long chili peppers and if you want a little spicy, add a little of the chili juice to the sauce.