Snapper Veracruz Recipe
seared snapper, rich tomato sauce, spicy escabeche, cilantro rice
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Ingredients
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For the Snapper
For the Tomato Sauce
For the Spicy Escabeche
For the Cilantro Rice
Method
Prepare the Cilantro Rice
- 1
Cook Rice
In a medium saucepan, combine white rice and water. Bring to a boil.
- 2
Simmer Rice
Reduce heat to low, cover, and simmer for about 15-18 minutes or until rice is tender and water is absorbed.
- 3
Make the Tomato Sauce
- 4
- 5
Sauté Onion
Add finely chopped onion and sauté until translucent, about 5 minutes.
- 6
Add Garlic
Stir in minced garlic and cook for an additional minute until fragrant.
- 7
Simmer Sauce
Add canned diced tomatoes, cumin, smoked paprika, lime juice, and salt. Stir well and let simmer for 10-15 minutes.
- 8
Finish Sauce
Stir in chopped cilantro just before serving.
Prepare the Spicy Escabeche
- 9
- 10
Add Vegetables
Add julienned carrots, sliced red bell pepper, sliced red onion, and sliced jalapeño to the boiling liquid.
- 11
Cool Escabeche
Reduce heat and let simmer for 5-10 minutes. Remove from heat and let cool.
Cook the Snapper
- 12
Season Snapper
Season snapper fillets with salt and black pepper on both sides.
- 13
Heat Skillet
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- 14
Sear Snapper
Add snapper fillets to the skillet and sear for about 3-4 minutes on each side until golden brown and cooked through.
Serve the Dish
- 15
Plate the Dish
To serve, place a scoop of cilantro rice on each plate, top with seared snapper, and spoon over the rich tomato sauce. Garnish with spicy escabeche.
- 16
Final Touch
Enjoy your Snapper Veracruz with additional lime wedges on the side if desired.