This cuisine gets its name from the southeastern Mexican state of Veracruz—a coastal area known for its abundant seafood and rich culinary history heavily influenced by Spain. So if this dish gives you Mediterranean vibes, that’s why.
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/3 cup white onion, diced
- 2 cups Roma tomatoes seeds removed
- 2 tablespoons jarred pickled jalapeños, small diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup canned crushed tomatoes
- 1/2 cup pimento-stuffed olives, sliced
- 1 tablespoon capers
- 1/2 teaspoon dried oregano
- 1/2 tablespoon lime juice
- 1 tablespoon parsley, chopped
- 1 filet red snapper, skin on
- 1/2 tsp salt
- 1/4 tsp pepper
- olive oil
- 1 zucchini, sliced
- 1 squash, sliced
- 1 lime, cut into wedges
- Heat a skillet with olive oil and add garlic and onion. Cook until onions are tender. Add the Roma tomatoes, diced jalapeños, salt and pepper to cook. Add canned tomatoes and reduce to a simmer. Stir in olives, capers, dried oregano, lime juice and parsley. Cover and let simmer.
- Season the fish with salt and pepper. Heat oil in a skillet, and when hot, place fish filets skin side down. Cook the snapper until it is nearly opaque and cooked through. Flip the fish and continue to cook, until the top is cooked through and golden in color. Remove fish from pan and let rest.
- Add the olive oil to the skillet and heat on medium. Add the sliced zucchini, squash, salt and pepper to cook until tender.
- Serve with a scoop of squash and zucchini on a platter. Top with fish and then ladle the desired amount of sauce over the fish. Serve with lime wedges.