Although originally from the Mexican state of Veracruz, Snapper a la Veracruzana is served all over the country. Clearly Mexicans know a good thing when they see it! A light tomato broth poaches the fish, while jalapeño, capers, and olives deliver a flavorful punch. This is a great choice for a family meal or a dinner party because the sauce can be made ahead of time, leaving only the fish to simmer in it. Quick and delicious!

　　

Ingredients

serves 4

　　3 tablespoons olive oil

　　1 onion, sliced

　　3 cloves garlic, minced

　　4 large (about 2 pounds) tomatoes, cored and chopped

　　10 pimiento-stuffed green olives, quartered

　　1 tablespoon capers

　　2 pickled jalapeños, stemmed and sliced

　　1 tablespoon pickled jalapeño juice from jar

　　2 bay leaves

　　2 sprigs fresh marjoram, plus more for garnish

　　1 teaspoon dried oregano

　　1/2 cup dry white wine

　　1 teaspoon salt, plus more to taste

　　1 1/2 pounds red snapper, cut into 4 pieces

　　Black pepper

　　

Prepare the Sauce

Step 1

Heat the oil in a large sauté pan over medium heat. When the oil is hot, add the onion and garlic and sauté for about 5 minutes, until the onion is limp and translucent.

　　

Step 2

Add the tomatoes, olives, capers, pickled jalapeños along with the juice, bay leaves, marjoram, oregano, wine, and salt and stir well. Cook, uncovered, over medium heat for 30 minutes. Taste for seasoning and adjust if needed.

　　

Add the Fish to the Sauce

Step 3

Season the fish fillets with salt and pepper and slide them into the simmering sauce, making sure to submerge the fillets under the liquid as much as possible. Cook for 10 minutes. (If the fish was not fully submerged, carefully turn the fillets over after 5 minutes and continue to cook.)

　　

Garnish and Serve

Step 4

To serve, spoon a good portion of the sauce onto a dish or platter and place the fillets over it. Top with a helping of the sauce and garnish with sprigs of fresh marjoram.

　　

Cooking Notes

Step 5

INGREDIENTS

　　

Step 6

Fish

　　

Step 7

While snapper is the traditional choice, any firm white fish, such as sea bass, cod, grouper, or halibut, would also work well.

　　

Step 8

TECHNIQUES

　　

Step 9

Oven or Stovetop Cooking

　　

Step 10

While this dish is traditionally cooked on the stovetop, it can also be baked in the oven after the sauce has been made. It is a good idea if you are short on stovetop space or if you want to prepare the dish ahead of time. Preheat the oven to 350°F, place the seasoned fish fillets in an ovenproof baking dish, and top with the sauce. Bake for 20 minutes and garnish as instructed.

　　

Step 11

ADVANCE PREPARATION

　　

Step 12

The sauce can be made up to 2 days in advance and kept in the refrigerator.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.