Easy Red Snapper Fillets
Mexican-Style Fish in Tomato Sauce
This classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper fillets are slow simmered in a rich sauce, spiked with GOYA® White Cooking Wine and thickened with GOYA® Tomato Paste. Garlic, jalapeños, GOYA® Spanish Capers and Olives are added to the dish to round out the full flavor of this traditional Mexican recipe.
Total Time
50m
Prep Time:15m
Yields:4 Servings
Ingredients
4
red snapper fillets (about 2 lb.) or other firm white fish, like sea bass or halibut
limes, juiced (about 2 tbsp.)
2 tbsp.
1
medium onion, sliced into ¼” rings
3
jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Green Pickled Jalapeño Peppers
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1
large tomato, seeded and cut into ¼” strips
3 tbsp.
1 cup
clam broth
½ cup
⅛ tsp.
dried oregano
2 tbsp.
Acompañamiento:
4 cups
Directions
Step 1
<p>On large plate, season fish fillets with Adobo and lime juice. Set in refrigerator.</p>
Step 2
<p>Heat oil in large skillet over medium heat. Stir in onion and cook, stirring often, until softened, about 10 minutes. Stir in jalapeños and garlic; cook for about 2 minutes more. Add tomato strips, tomato paste, clam broth, wine and oregano to skillet; increase heat to high. Bring wine mixture to boil, stirring often until tomato paste dissolves; reduce heat to medium low. Simmer, stirring occasionally, until sauce thickens, about 10 minutes. Stir in capers and olives.</p>
Step 3
<p>Add reserved fish fillets to skillet with sauce. Carefully spoon sauce over fillets to cover completely. Gently simmer until fish is tender and flakes easily with a fork, about 5-7 minutes. Serve fish with sauce and rice.</p>
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Easy Red Snapper Fillets
Prep Time: 15m
Total time: 50m
Yields: 4 Servings
<h2 class="subheader">Mexican-Style Fish in Tomato Sauce</h2>
<p>This classic fish recipe hails from the coastal Mexican state of Veracruz. Red snapper fillets are slow simmered in a rich sauce, spiked with GOYA® <a title="White Cooking Wine" href="https://www.goya.com/en/products/cooking-bases-and-marinades/wine-vinegar#white-cooking-wine" data-id="7703">White Cooking Wine </a>and thickened with GOYA® <a title="Tomato Paste" href="https://www.goya.com/en/products/sauces-and-paste/tomato-sauce-and-paste#tomato-paste" data-id="8451">Tomato Paste. </a>Garlic, jalapeños, GOYA® <a title="Capers" href="https://www.goya.com/en/products/olives-and-capers/capers-and-caperberries#capers" data-id="8460">Spanish Capers </a>and <a title="Manzanilla Olives" href="https://www.goya.com/en/products/olives-and-capers/whole-olives#manzanilla-spanish-olives" data-id="7886">Olives</a> are added to the dish to round out the full flavor of this traditional Mexican recipe.</p>
Ingredients
4
red snapper fillets (about 2 lb.) or other firm white fish, like sea bass or halibut
limes, juiced (about 2 tbsp.)
2 tbsp.
1
medium onion, sliced into ¼” rings
3
jalapeños, seeded and cut into ¼” strips from 1 can (11 oz.) GOYA® Green Pickled Jalapeño Peppers
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1
large tomato, seeded and cut into ¼” strips
3 tbsp.
1 cup
clam broth
½ cup
⅛ tsp.
dried oregano
2 tbsp.
Acompañamiento:
4 cups
Directions
Step 1
<p>On large plate, season fish fillets with Adobo and lime juice. Set in refrigerator.</p>
Step 2
<p>Heat oil in large skillet over medium heat. Stir in onion and cook, stirring often, until softened, about 10 minutes. Stir in jalapeños and garlic; cook for about 2 minutes more. Add tomato strips, tomato paste, clam broth, wine and oregano to skillet; increase heat to high. Bring wine mixture to boil, stirring often until tomato paste dissolves; reduce heat to medium low. Simmer, stirring occasionally, until sauce thickens, about 10 minutes. Stir in capers and olives.</p>
Step 3
<p>Add reserved fish fillets to skillet with sauce. Carefully spoon sauce over fillets to cover completely. Gently simmer until fish is tender and flakes easily with a fork, about 5-7 minutes. Serve fish with sauce and rice.</p>
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