Red Snapper, Veracruz StyleTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: A few minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:76.9 kcal
Proteins:0.9 g
Fats:6.3 g
Carbohydrate:5.3 g
Fibers:1.6 g
Sugar:2 g
Cholesterol:0 mg
Sodium:290.5 mg
Calcium:25.4 mg
Energy:135 kcal
Proteins:1.6 g
Fats:11.1 g
Carbohydrate:9.3 g
Fibers:2.8 g
Sugar:3.6 g
Cholesterol:0 mg
Sodium:510.3 mg
Calcium:44.6 mg
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Grilled Red Snapper with Rougail Sauce
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
large red snapper
450
g
tomatoes
100
g
green olives
50
g
capers
10
long pickled green chilies, such as chilacas, or substitute jalapeños
2
medium onions, sliced into thin rings
60
ml
olive oil
salt and pepper
METHOD
- Clean and fillet the fish and cut into portions;
- in a blender, chop the tomatoes to a coarse purée;
- cook the onions in oil in a skillet until lightly colored; add the puréed tomatoes; season;
- add the fish, capers, olives and chilies;
- bring everything to a boil; reduce the heat and simmer for a few minutes over low heat; remove as soon as the fish is cooked.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
CHEF'S NOTES
If you don’t like hot chilies, replace them with slices of sweet bell pepper.
You can ask your fish seller to fillet the fish for you to simplify the preparation.
Remove from the heat as soon as the fish is cooked to prevent it from falling apart.
