Red Snapper Veracruz Style

With spring break just around the corner, many students will be heading for Mexico. This dish from south of the border sounds great for those of us staying home. 

 This recipe can be found in  Death in The Science Classroom.

Rick Podowski, the star of the Rick Podowski and The Hefty Trio series has made only one trip to Veracruz and he remembers this dish because it captures the flavors of this distinct part of Mexico, The snapper is covered with a tomato sauce and the capers, and jalapeño peppers provide an extra bite. Serve this dish with white rice. Rick modified this recipe from one he found in Bon Appetit.

Serves 6

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets

Place drained tomatoes in medium bowl and crush them to a coarse puree. Drain again, reserving juices.

Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, garlic and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper.

Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in the center, about 18 minutes.

Using long spatula, transfer fish with sauce to plates. Serve with rice, salad, sourdough bread and a glass of Pinot Noir.