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Ingrid Hoffmann's Veracruz-Style Red Snapper
30 to 33 min cook time
4servings
Recipe by
Ingrid Hoffmann
Photo by
Andrew Meade
How to Make Ingrid Hoffmann's Veracruz-Style Red Snapper
Celebrity chef and author Ingrid Hoffmann welcomes you to her vibrant kitchen. The star of the Food Network's "Simply Delicioso" and Telefutura/Univision's "Delicioso" shares one of her favorite ways to prepare fish.
30 to 33 min cook time
4servings
1 fillet plus 3/4 cup sauce
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Step-By-Step Instructions:
- Preheat the oven to 425° F. Spray a 9×13-inch baking dish with cooking spray.
- In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 8 minutes, until the onion is tender. Add the tomatoes, parsley, raisins, oregano, capers, bay leaves, jalapeño, salt and olives; bring to boiling. Reduce the heat and simmer, stirring frequently, for about 10 minutes, until the flavors are blended and the sauce begins to bubble and thicken slightly.
- Spread half of the sauce evenly on the bottom of the prepared baking dish. Place the fish fillets on top of the sauce. Spoon the remaining sauce evenly over the fillets. Bake, uncovered, for 12 to 15 minutes, until the sauce is bubbly and the fish is opaque in the center. Remove and discard bay leaves before serving.
Nutrition facts
4 Servings
-
Serving Size
1 fillet plus 3/4 cup sauce
- Amount per serving Calories 315
-
Total Fat
11g
- Saturated Fat 1.7g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 420mg
-
Total Carbohydrate
18g
- Dietary Fiber 5g
- Total Sugars 11g
- Added Sugars 0g
- Protein 37g
- Potassium 1405mg
- Phosphorous 350mg
Ingredients
green olives (pitted and chopped)
1/3 cup
salt
1/8 tsp
jalapeño pepper (unseeded and finely chopped)
1
bay leaves
3
capers
1 tbsp
fresh oregano (finely chopped)
1 tbsp
golden raisins
2 tbsp
fresh parsley (finely chopped)
3 tbsp
diced tomatoes
28 oz
garlic (minced)
3 clove
white onion (finely chopped)
1/2
corn oil
2 tbsp
nonstick cooking spray
1
red snapper (divided into 4 6-oz portions)
2 lbs
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