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Red Snapper Vera Cruzana

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.

Red Snapper Vera Cruzana Red Snapper Vera Cruzana

Chef

: Vicky Ratnani

Recipe Servings

: 2

Recipe Cook Time

: 45 Minutes

Recipe Rating

:
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Ingredients

  • 2 red snapper fillets (Medium size)

    Juice of half lemon

    Salt

    Black pepper

    Parsley


    For the sauce:

    2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)

    Olive oil

    1 onion, chopped

    3 Tbsp tomato puree

    5-6 green olives, sliced

    3-4 green capers

    5-6 black olives, sliced

    5-6 raisins

    2 Tbsp toasted sliced almonds

    Oregano

    Black pepper

Method

Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.

In a pan add oil and chopped onion. Saute till onions are pink.

Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.

Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.

In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.

Cover with foil. Bake at 180 degrees C for 25-30 minutes.

How to make : Red Snapper Vera Cruzana

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.



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