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Red Snapper Veracruzana

Ingredients

Red Snapper Veracruzana Sauce

  • 3/4 cup olive oil
  • 4 garlic cloves divided
  • 2 cups finely chopped white onion
  • 3 jars Salsa Roja a la Charra
  • 3/4 cup finely chopped pimento stuffed green olives
  • 1/4 cup capers
  • 6 fresh bay leaves
  • 1 1/2 teaspoons crushed dried oregano
  • 2 sprigs fresh thyme
  • 2 springs fresh marjoram
  • salt to taste
  • 1/2 teaspoons fresh ground black pepper

Red Snapper

  • 3 Tablespoons fresh lime juice
  • 3 garlic cloves
  • 2 dried bay leaves
  • 1 1/2 teaspoon crushed dried oregano
  • 3/4 cup olive oil
  • salt and pepper to taste
  • 4 Red Snapper fillets

Instructions

Veracruzana Sauce

  • Roast garlic cloves for 1 minute on hot skillet.
  • Remove from heat, remove husk and mince.
  • Heat oil in deep sauce pan; add minced garlic, onions, Salsa Roja a la Charra, olives, capers, bay leaves, oregano, thyme, marjoram, salt and pepper.
  • Simmer 2 1/2 hours, stirring occasionally. Sauce will be thick.
  • Remove from heat and set aside.

Red Snapper

  • In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade.
  • Place fish in large baking dish and pour marinade over it.
  • Cover and marinate about 1 hour in the refrigerator.
  • Preheat oven to 350 degrees.
  • Remove fillets from marinade and place in another large baking dish.
  • Bake until fish is done, about 15 minutes, basting with some of the marinade occasionally. Do not overcook.
  • To serve, place fillets on a platter and cover with warm veracruzana sauce.
  • Any extra sauce can be served on the side with white rice.
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