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Red
Snapper Veracruz
 
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Red Snapper Veracruz
Gourmet Archives
2 garlic cloves
1/2 teaspoon salt
1/2 cup fresh lime juice
A 3 1/2- to 4-pound whole red snapper, cleaned
1 1/2 cups chopped onion
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
1/3 cup olive oil
Two 28-ounce cans Italian plum tomatoes,
including juice, chopped
3 pickled jalapeño peppers, seeded, cut into thin strips
(1/4 cup, wear rubber gloves)
1 cup coarsely chopped pimiento-stuffed green olives
3 tablespoons capers
1/4 cup chopped flat-leafed parsley leaves
Mince 2 garlic cloves and mash garlic with salt, forming a paste. In a
bowl stir together well the garlic paste and lime juice. With a sharp fork poke
holes in each
side of the red snapper several times. Put the snapper in a
large shallow dish and pour lime
juice mixture inside the cavity and over
the snapper. Let the snapper marinate, covered and
chilled, turning it
once, for 2 hours.
Meanwhile, make sauce: In a heavy kettle cook the onion, garlic, bay
leaves,
oregano, thyme and salt and black pepper to taste in oil over moderate heat, stirring, for
10 to 15 minutes or until onion is very soft
and pale golden. Stir in the tomatoes with juice,
jalapeño peppers, olives
and capers. Bring mixture to a boil and simmer it, stirring
occasionally,
for 1 to 1 1/2 hours or until very thick and reduced to about 5 cups. Stir
in parsley and discard bay leaves. Transfer the snapper with spatulas to
a lightly oiled
baking dish, spoon about half the sauce over the fish, keep-
ing the remaining sauce warm,
covered, and bake the snapper, covered,
50 to 60 minutes at 350 degrees F. or until it
just flakes. Transfer the
snapper carefully to a large platter and spoon sauce around
fish. Garnish
with parsley and olives. Serves 6.
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