Red Snapper Veracruz

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  • 2 pounds red snapper fillets
  • Salt
  • Pepper
  • 4 tablespoons vegetable oil
  • 1 medium onion, thinly sliced into half slices
  • 1 1/2 pounds red ripe tomatoes, peeled and finely chopped
  • 1 cup water
  • 8 or 9 peppercorns
  • 2 bay leaves
  • 2 garlic cloves, finely mashed


  1. Heat a little oil in a large skillet and sauté the fillets after salting and peppering them lightly. Turn only once and do not overcook. Lay fillets in a large oblong ovenproof dish and set aside.
  2. In a large saucepan heat the 4 tablespoons oil until hot, but not smoking, and sauté the sliced onion for 1 minute, until limp but not brown, stirring constantly.
  3. Add tomatoes and water, season with salt, and add the peppercorns, bay leaves and garlic. Cook, covered, over medium heat for 5 minutes.
  4. Pour sauce over fish fillets. At this point you can scatter a few stuffed green olives or drained and rinsed capers over the fish. Seal dish in foil.
  5. Heat for a few minutes in the oven at 325 degrees F before serving.