Red Snapper a la Veracruzana
Servings: 2 people
Ingredients
For the Sauce:
- 1 tbsp extra virgin olive oil
- 2 cloves minced garlic
- 1/3 cup white onion, finely diced
- 2 cups roma tomatoes, seeds removed and diced small about 3 tomatoes
- 2 tbsp jarred pickled jalapenoes, very finely diced
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 cup canned crushed tomatoes
- 1/2 cup pimiento stuffed olives, sliced
- 1 tbsp capers, drained and rinsed
- 1/2 tsp dried oregano
- 1 tbsp lime juice
- 1 tbsp parsley, finely chopped
For the Red Snapper:
- 2 [6 - 8 ounce] filets of red snapper (or any white, flakey fish)
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp avocado oil
For the Zucchini and Squash:
- 1 tbsp olive oil
- 1 medium zucchini, cut in half lengthwise and sliced thin
- 1 medium squash, cut in half lengthwise and sliced thin
- kosher salt, to taste
- black pepper, to taste
- 1 lime, cut into wedges for serving
Instructions
For the Sauce:
- Heat a skillet with olive oil over medium heat. Add the garlic and onion. Cook, stirring, until the onions are tender, about 3 minutes. Add the diced roma tomatoes, jalapeno, salt and pepper and cook, stirring, for 3 more minutes.
- Add the canned tomatoes and reduce heat to a low simmer. Stir in the olives, capers, dried oregano, lime juice and parsley. Cover and let cook, simmering, while you prepare the fish.
For the Red Snapper:
- Season fish with salt and pepper.
- Heat a non-stick skillet with oil over medium-high heat. When very hot, place fish filets skin side down and press down with the back of a spatula to flatten the filet and the skin is flush with the skillet (it tries to curl). Cook fish, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with just a small raw area on the very top, about 6 minutes. Using a sturdy spatula, carefully flip the snapper and continue cooking until the top is cooked through and golden brown, about 3 more minutes. Remove fish from pan and let rest on a wire rack for 2-3 minutes, while the you prepare the zucchini and squash.
For the Zucchini and Squash:
- Using the same skillet with the heat over medium-high, add one additional tbsp of olive oil. Add the zucchini, squash, salt and pepper and cook, stirring, until just tender and golden on the edges, 5 to 6 minutes.
- To serve, scatter the sauteed squash and zucchini across a platter. Top with the fish and ladle desired amount of the sauce over the fish. Serve with lime wedges. Enjoy!