Snapper Veracruz And Shrimp Recipe

Season and Rest

Pat the snapper (or fillets) dry with paper towels. Score the skin 2–3 times on each side if whole. Rub both sides and the cavity lightly with 2 tablespoons olive oil, then season all over with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Place on a plate and let rest at room temperature for 15 minutes while you make the sauce.

Season Shrimp

Toss the peeled, deveined shrimp with a pinch (about 1/4 tsp) of salt, 1/4 tsp black pepper and the remaining 1 tablespoon lemon juice and 1 tablespoon olive oil. Set aside in the refrigerator until needed (do not over-marinate).

Heat 2 tablespoons olive oil in a wide, heavy skillet or sauté pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the thinly sliced garlic and cook 30–45 seconds until fragrant being careful not to brown.

Stir in the diced fresh roma tomatoes and the canned diced tomatoes with their juices. Increase heat to medium-high and simmer gently for 4–6 minutes to break down the tomatoes and concentrate flavors.

Pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by half, about 1–2 minutes.

Add the olives (halved), capers (rinsed), sliced jalapeños, bay leaf, 1/2 cup stock, 1/2 tsp sugar (if using), 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer for 6–8 minutes until the sauce is slightly thickened but still saucy.

Add half of the chopped parsley and all of the chopped cilantro to the sauce, stir, then taste and adjust seasoning. Remove and discard the bay leaf before proceeding.

If your snapper is whole and fits in the skillet, nestle it into the sauce skin-side up (or down if pan-searing first). If using fillets, place them skin-side down in the sauce. Spoon sauce over the fish to coat. If the pan is not large enough, you can transfer sauce to a baking dish and place fish on top.

Reduce heat to medium-low, cover the pan (or tent with foil if in a baking dish), and gently simmer for 8–12 minutes for fillets (thicker pieces) or 12–18 minutes for a whole 2-lb fish, until the fish is opaque and flakes easily with a fork. Internal temp should be about 140–145°F (60–63°C).

About 4 minutes before the fish is done, nestle the seasoned shrimp into the sauce around the fish so they cook through and turn pink (shrimp cook quickly). Cover and cook the last 3–4 minutes until shrimp are opaque and fish is cooked.

Remove the pan from heat. Spoon additional sauce over the fish and shrimp, sprinkle with the remaining chopped parsley and extra cilantro if desired, and squeeze fresh lime wedges over the top to taste.

Serve the Snapper Veracruz and shrimp immediately over warm white rice or with warm corn tortillas. Pass extra sauce at the table. Garnish with lime wedges.