Bertolli

Charlotte Seafood Recipe List

Cantina 1511

1511 East Blvd., Charlotte, NC 28203
704-331-9222

RED SNAPPER,VERACRUZ STYLE

Ingredients

6 c Roma Tomatoes, seeded and diced
1/4 c Extra Virgin Olive Oil
1/4 c Finely Chopped White Onion
3 Large Garlic Cloves, chopped
3 Small Bay Leaves
2 T Chopped Fresh Parsley/Cilantro
1 t Dried Mexican Oregano
1/4 c Chopped Pitted Green Olives
2 T Drained Capers
6 - 4 to 5 oz Red Snapper Fillets
3 Pickled Jalapeno chilies, halved lengthwise

Method

  • Place drained tomatoes in medium bowl.
  • Using potato masher, crush tomatoes to coarse puree.
  • Drain again, reserving juices.
  • Heat oil in heavy skillet over medium-high heat.
  • Add onion and stir 1 minute.
  • Add garlic and stir 1 minute.
  • Add tomato puree and cook 3-4 minutes.
  • Add bay leaves, parsley/cilantro, oregano and 1/4 cup reserved tomato juices.
  • Simmer until sauce thickens again, stirring occasionally, about 8 minutes.
  • Add capers and chopped olives.
  • Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate)
  • Note: The capers and olives will occasionally be too salty. You will want to adjust your salt accordingly.
  • Preheat over to 425 degrees.
  • Spread 3 tablespoons of sauce in bottom of 15x10x2 inch glass baking dish.
  • Arrange fish atop sauce.
  • Sprinkle fish lightly with salt and pepper.
  • Spoon the remaining sauce over.
  • Bake uncovered until fish is just opaque in center, about 15 minutes.
  • Using long spatula, transfer fish with sauce to plates.
  • Garnish with pickled jalapeno halves.

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