The basics of the veracruz salsa are pretty simple – some tomatoes, olives, capers, and red onions. We also grabbed ourselves two fresh filets of red snapper. It’s so smooth, so luscious, yet not really that “fishy”. It immediately will became one of your favorite fish.
Red Snapper Veracruz Salsa
- What You'll Need
- 2 red snapper filets
- 1 pint cherry tomatoes (halved)
- 1/4 red onion (coarsely chopped)
- 1/4 cup green olives (pitted and halved)
- 2 tbsp capers (drained)
- 3 tbsp olive oil
- salt and pepper
- rainbow chard
- lemon
- Pre-heat the oven to 375 degrees. Pat the red snapper filets dry, and then drizzle one tablespoon of the olive oil over them. Rub in some salt and freshly ground pepper into the snapper’s flesh. Then place the fish into a baking dish.
- When the oven is heated, pop them in the oven and let them bake for about 12 – 15 minutes, until the fish flakes easily but is not overly dry. This perfectly simple preparation will let you fully realize the pure simple deliciousness of this wonderful type of fish!
- While the red snapper is baking, if you’re going to prepare a side dish, now is the time to do it. We did this with a side of rainbow chard which was actually quite a perfect accompaniment. Drizzle one tablespoon of the olive oil into a pan and heat to high. Then chop up the chard into ribbons and cook quickly over high heat until it starts to wilt. Take your lemon, slice it in half, and squeeze the juice of half of the lemon into the pan. Continue to cook for about 4 – 5 minutes until most of the moisture has evaporated and the chard is completely cooked. Again, simple preparation.
- Finally, prepare the veracruz salsa. We really just want to warm most of the ingredients through, but make sure the onions are cooked so they are sweet instead of bitter. Pour the last tablespoon of olive oil into a skillet and start to cook the onions over medium heat, adding in a bit of salt to let the onions sweat.
- After about 5 minutes, the onions should be translucent and a little golden. That’s where you want them. Add in the the olives, capers and tomatoes, and squeeze in the other half of the lemon’s juice. Stir together and once the ingredients have warmed through (about 2 – 3 minutes), remove from heat.
- By this time, the red snapper should have finished cooking. Remove it from the oven, and place on a dish. Spoon the salsa over the fish, and add the chard or whatever else you’re cooking on the side to the side. Dig in and enjoy the delicious combination of flavors.
Adapted from Herbie Likes Spaghetti