Gulf Red Snapper, Wood Oven Roasted Tomato, Caper and Olive Sauce, Crispy Potatoes, Poblano Rice

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the white rice and stir for 1-2 minutes. Pour in 2 cups of vegetable broth and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked. Stir in the diced roasted poblano peppers and set aside.

Prepare the Poblano Rice

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the wood oven roasted tomatoes, capers, and chopped olives. Stir well and let simmer for about 10 minutes until the sauce thickens. Add salt and black pepper to taste. Stir in chopped cilantro before removing from heat.

Make the Caper and Olive Sauce

Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown and crispy, turning halfway through.

Roast the Potatoes

Season the Gulf Red Snapper fillets with salt and black pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the snapper and cook for about 4-5 minutes on each side, or until the fish flakes easily with a fork.

Cook the Snapper

Plate the roasted potatoes, a serving of poblano rice, and a snapper fillet. Top the snapper with the caper and olive sauce. Garnish with extra cilantro if desired.

snapper veracruzano

Recipe information

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