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August 14, 2011

Red Snapper Veracruz


Whole red snapper 1 cleaned and scaled


Garlic cloves 3 chopped
Lime juice 2 tablespoons
Water 2 tablespoons
Clove a pinch
Pepper a pinch      


Vegetable oil 2 tablespoons
Chicken stock ½ cup
Onion 1 sliced
Bay leaves 2
Dried oregano ½ teaspoon
Tomato puree ½ cup
Plum tomatoes 4
Green chilies 6 chopped
Green olives 20 (8 pitted and crushed, 12 whole)
Caper 1 tablespoon
Salt to taste
Parsley chopped 3 tablespoons


Clean the fish without cutting. With a knife, score the fleshy part of the snapper. In a bowl, combine all the marinade ingredients and cover the fish with this mixture. Marinade it for 30-45 minutes.
 Pour oil in a hot pan and sear the fish for few minutes on each side. Add the chicken stock, onions, bay leaves, oregano and then put tomato purée, followed by the tomatoes plum. Add green chilies, crushed olives and capers and salt. Simmer it for 15 minutes. Before serving sprinkle the whole olives and parsley.