Veracruz-Style Snapper

Ingredients

• Hide ingredients for Veracruz-Style Tomato Sauce 1 Veracruz-Style Tomato Sauce (opens in new tab) Veracruz-Style Tomato Sauce
  • ¼ cup olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 2 pounds fresh plum or Roma tomatoes, chopped, or one 28-ounce can whole tomatoes, chopped
  • 4 sprigs flat-leaf parsley
  • 2 sprigs thyme
  • (2 sprigs marjoram)
  • 2 sprigs oregano
  • 1 cup sliced pimiento-stuffed green olives
  • ½ cup dry white wine
  • (½ cup sliced pickled jalapeños, seeded)
  • 1 teaspoon capers or 2 large caper berries, chopped
  • 1 bay leaf
  • One 2-inch cinnamon stick
  • Salt

  Sub-recipe steps

  1. Heat in a medium saucepan over medium heat: ¼ cup olive oil
  2. Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, chopped
  3. Add and cook 1 minute more: 4 garlic cloves, chopped
  4. Stir in: 2 pounds fresh plum or Roma tomatoes, chopped, or one 28-ounce can whole tomatoes, chopped
  5. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 10 minutes. Tie together tightly into a bundle: 4 sprigs flat-leaf parsley; 2 sprigs thyme; (2 sprigs marjoram); 2 sprigs oregano
  6. Add the bundle to the pan along with: 1 cup sliced pimiento-stuffed green olives; ½ cup dry white wine; (½ cup sliced pickled jalapeños, seeded); 1 teaspoon capers or 2 large caper berries, chopped; 1 bay leaf; One 2-inch cinnamon stick
  7. Bring to a simmer and cook, stirring, until the sauce is thick but not pasty, 15 to 20 minutes. Discard the herb bundle, bay leaf, and cinnamon. Season to taste with: Salt
• One whole 2- to 2½-pound red snapper or 1½ to 2 pounds red snapper fillets, cut into 4 equal pieces