NEWS

 

Having a fish vendor at the market is a treat! This recipe might look intimidating but is rather simple. Great for dinner for two, this Veracruz style of fish is fresh and bright and can be made with any type of white flakey fish. This week stop by Flying Fish Seafood and make dinner for two! 

Vermilion Snapper a la Veracruzana
Serves 2

Ingredients

FOR THE SAUCE:

• 1 tablespoon olive oil*
• 2 cloves garlic, minced
• 1/3 cup yellow onion, finely diced**
• 2 cups Roma tomatoes, seeds removed and diced small 
• 2 tablespoon jarred pickled jalapeños, finely diced
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup canned crushed tomatoes
• 1/2 cup pimiento stuffed olives, sliced
• 1 tablespoon capers, drained and rinsed
• 1/2 teaspoon dried oregano
• 1 tablespoon lime juice
• 1 tablespoon fresh parsley, finely chopped

FOR THE VERMILION SNAPPER:

• 2 6 to 8-ounce filets of Vermilion Snapper (or any white, flakey fish)***
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoon avocado oil (or any neutral oil) 

FOR THE ZUCCHINI & SQUASH:

• 1 tablespoon olive oil
• 1 medium zucchini, cut lengthwise and sliced thin****
• 1 medium squash, cut lengthwise and sliced thin****
• Salt, to taste
• Ground black pepper, to taste
• 1 lime, cut into wedges for serving

 

Directions

FOR THE SAUCE: 

1. Heat a skillet with olive oil over medium heat. Add the garlic and onion. Cook, stirring, until the onions are tender, about 3 minutes. Add the diced roma tomatoes, jalapeño, salt and pepper and cook, stirring, for 3 more minutes. 
2. Add the canned tomatoes and reduce heat to a low simmer. Stir in the olives, capers, dried oregano, lime juice and parsley. Cover and let cook, simmering, while you prepare the fish. 

 

FOR THE VERMILION SNAPPER: 

1. Season fish with salt and pepper. 
2. Heat a non-stick skillet with oil over medium-high heat. When very hot, place fish filets skin side down and press down with the back of a spatula to flatten the filet and the skin is flush with the skillet. Cook fish, pressing occasionally with the spatula, until the fish is nearly opaque and cooked through, with just a small raw area on the very top, about 6 minutes. Using a sturdy spatula, carefully flip the snapper and continue cooking until the top is cooked through and golden brown, about 3 more minutes. Remove fish from pan and let rest on a wire rack for 2-3 minutes, while the you prepare the zucchini and squash. 

 

FOR THE ZUCCHINI & SQUASH:

1. Using the same skillet with the heat over medium-high, add one additional tablespoon of olive oil. Add the zucchini, squash, salt and pepper and cook, stirring, until just tender and golden on the edges, 5 to 6 minutes. 
2. To serve, scatter the sauteed squash and zucchini across a platter. Top with the fish and ladle desired amount of the sauce over the fish. Serve with lime wedges.