Texmex Red Snapper
Submitted by sherijackson
Whole red snapper baked in a spiced tomato sauce with jalapenos, capers, and olives. Warm cinnamon and cloves give this Tex-Mex fish a Veracruz-style twist that’s bold and bright.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIf you’ve ever had pescado a la Veracruzana, you’ll recognize the soul of this dish.
A whole red snapper gets draped in a thick, fragrant tomato sauce spiked with jalapenos, briny capers, and sliced olives. What sets it apart is that whisper of cinnamon and ground cloves in the sauce, giving the whole thing a warm, almost mole-like depth.
Bake it uncovered so the sauce concentrates and clings to every flaky bite.
Slide it onto a platter, scatter fresh cilantro on top, and let your guests carve right at the table.
Chef Tips
- Ask your fishmonger to clean, scale, and remove the head. The whole fish stays juicier than fillets and makes for a showstopping presentation.
- Baste the snapper with sauce during the last 15 minutes of baking. This builds layers of flavor and keeps the fish moist.
- Skim off any watery juices before serving so the sauce stays thick and glossy on the platter.
- Serve with warm corn tortillas and Mexican rice to soak up every drop.
Ingredients
Directions
Heat oil in wide frying pan over medium heat; add onion and garlic and cook, stirring often, until onion is soft.
Stir in sugar, salt, cinnamon, cloves, and tomatoes.
Cook, stirring, over high heat until a thick sauce forms (about 8 min.).
Blend together lemon juice, water, and cornstarch; stir into tomato mixture.
Cook until mixture boils and turns clear; remove from heat.
Stir in chiles and capers.
Rinse fish, pat dry.
Place a 24 inch sheet of foil crosswise in a large roasting pan.
Grease foil lightly (spray with Pam), then place fish on foil; pour hot tomato sauce over fish.
Bake, uncovered, in a 400℉ (200℃). oven until fish flakes when prodded with fork in thickest part (about 45 min).
Baste frequently with sauce during last 15 min. of baking.
Skim watery juices off sauce with a spoon; then stir sauce to blend.
Lift foil, fish, and clinging sauce and slide onto a platter; drizzle with remaining sauce in pan.
Garninsh with olives and cilantro.
To serve, cut fish to bone, then lift off each serving.
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