VERACRUZ-STYLE SAUCE
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
- Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.
VERA CRUZ TOMATOES
This side dish is so good!! It goes perfect as a holiday side dish or as a small lunch. It's easy to make and super delicious!
Provided by skullnspice
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut tops off tomatoes and scoop out centers, leaving tomato bowls. Sprinkle salt inside tomato to draw out some moisture, set aside.
- Cook the bacon till crisp in a frying pan. Drain; reserving 2 Tablespoons of the drippings. Crumble the bacon, set aside.
- Cook onion in drippings, stir in fresh spinach. Cover and cook till tender about 3-5 minute Remove from heat.
- Stir in sour cream, pepper sauce, and bacon.
- Pour any juice out of tomato bowls, fill with spinach mixture.
- Bake in pan at 375 for 20-25 minute.
- Top with cheese and heat till cheese melts and is bubbly.
Nutrition Facts : Calories 220.8, Fat 17.3, SaturatedFat 8.2, Cholesterol 35.3, Sodium 297.9, Carbohydrate 9.5, Fiber 2.9, Sugar 4.1, Protein 8.8
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
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