Red snapper Veracruz-style
The Veracruz sauce brings out the white flesh and reddish skin of the red snapper with acidity, olives and capers.
Instructions
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Prepare the fish ⏱ 15 min
Thaw the fillets in the fridge for 4-6 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-45 minutes or, quicker still, under running cold water for 15-25 minutes. Pat them very dry, salt the skin and leave them uncovered while you prepare the sauce.
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Build the sauce
Soften the onion and pepper in a tbsp of oil. Add the garlic, tomatoes, olives and capers and simmer gently until the sauce comes together but still tastes fresh.
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Brown the skin ⏱ 4 min
Heat the remaining oil in a pan. Lay the fillets skin-side down and press them lightly for the first few seconds so they don't curl.
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Flip onto the flesh side ⏱ 2 min
Flip the fillets and continue cooking until the flesh is white, flakes apart and the center reaches at least 63°C.
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Serve
Divide the sauce among the plates and lay the fish skin-side up, so it stays crispy. Finish with herbs and lime.
Good to know
Don't pour the sauce over the skin. The timers are guides for fillets of 170-230 g. The 63°C temperature decides the final moment. If the pan is small, cook the fillets in two batches.
Frequently asked questions
What is Veracruz sauce?
It is a Mexican tomato sauce with green olives and capers that lifts white fish with acidity. Here it is built from 400 g of chopped tomatoes, 80 g of olives and 2 tablespoons of capers.
How do I thaw red snapper fillets?
Best in the fridge for 4 to 6 hours. Faster, keep the sealed bag in cold water for 30 to 45 minutes or under running cold water for 15 to 25 minutes.
When is red snapper done?
When the flesh is white, flakes apart and the centre reaches at least 63°C. The timers are guides for fillets of 170 to 230 g.
How do I keep the red snapper skin crispy?
Brown the fillets skin-side down, pressing lightly at the start so they do not curl, and never pour the sauce over the skin. To serve, set the fish skin-side up.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Red snapper Veracruz-style
Red snapper Veracruz-style
The Veracruz sauce brings out the white flesh and reddish skin of the red snapper with acidity, olives and capers.
Notes
Don't pour the sauce over the skin. The timers are guides for fillets of 170-230 g. The 63°C temperature decides the final moment. If the pan is small, cook the fillets in two batches.
