Name: Spicy Veracruz-Style Fish
Prep time: 30 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 can green rajas Clemente Jacques®; 10 milliliters olive oil; 1/4 kilos white onion, fileted; 2 cloves garlic, peeled; 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

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.