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Friday Fish Recipe - Veracruz-Style Red Snapper

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Friday Fish Recipe - Veracruz-Style Red Snapper  Any white, flaky fish will work. Many Veracruz-style fish recipes call for pickled jalapenos, but there’s plenty of acidity in this from the lime and tomatoes,  fresh peppers should be fine. If you don’t want to do this in individual portions, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy Ingredients for 2 servings:   2 boneless red snapper fillets, about 7 oz each cayenne,  salt and pepper to taste 2 tbsp olive oil 1/2 white onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper brine 1 large jalapeno, sliced, seeded 1 cup cherry tomatoes, halved 1