2392 Ratings

Recipe Views: 7795
Nutritional Information
Nutrition information not available
Fish - Veracruz Style
Recipe Courtesy of Reasor's
  • 6 tablespoons Oil
  • 1 can Diced Tomatoes (28 oz), drained
  • 1 teaspoon Sugar
  • 3 teaspoons Chili Powder
  • 1/2 teaspoon Allspice
  • 1 Clove of Garlic, crushed
  • 1/2 teaspoon Grated Orange Rind
  • Salt and Pepper to Taste
  • 1 Onion, chopped
  • 6 to 8 Red Snapper Fillets
  • 1 Small Can Pimientos, chopped coarsely
  • 2 tablespoons Capers
  • 1 Jar Green Olives (3 oz), pitted and chopped coarsely
  • Parsley, Fresh, chopped as a garnish
  • 3 Boiled Potatoes (optional)

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  1. Heat 3 tablespoons oil in heavy skillet. Combine the tomatoes with the sugar, chili powder, allspice, garlic, orange rind, salt, pepper and onion. Blend well and simmer in oil for about 10 minutes, covered.
  2. Coat baking dish with remaining oil. Put the fish in baking dish; add the pimientos, capers and olives to the tomato mixture and pour over the fish.
  3. Bake in a moderate (350° ) oven for about 30-35 minutes or until fish flakes easily when pierced with a fork. Sprinkle with just enough fresh parsley to add a little color.
  4. Serve the potatoes on the side or some people prefer to add cubed, hot, boiled potatoes to the fish during the last 5-7 minutes of cooking.
Cook Time: 30 minutes