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Snapper Veracruzana
Ingredients: 1 1/2 lbs snapper
2 medium onions, chopped
1 Tbsp olive oil
1 jalapeño or serrano chile, seeded and minced
1 Tbsp chopped fresh oregano (or substitute 1 tsp dried)
8 large Spanish or Italian green olives, pitted and chopped
1/8 tsp cinnamon
2 Tbsp capers (chop if large, otherwise leave whole)
2 1/2 cups low-sodium canned peeled tomatoes
1 bay leaf
1 lime, juiced
1. Heat oil in a nonstick pan. Cook onions until they begin to soften and color. Add garlic and jalapeño and cook for 30 seconds.
2. Add oregano, olives, cinnamon, and capers. Squeeze the tomatoes and add with bay leaf. Simmer for 10 minutes. Refrigerate.
3. Wash the fish and squeeze lime juice over it. Refrigerate for no more than 1 hour.
4. Reheat the sauce slowly. Arrange the fish in a large skillet. Spoon the sauce over it and cook 8-10 minutes for each inch of thickness (measured at the thickest point).
5. Serve fish with sauce over boiled potatoes or rice.