Favorite - This is an all time favorite
This is the version we make with Pacific red snapper and sometimes ling cod. We usually use a handful of pickled jalapenos rather than fresh ones, and we use tons of capers and cocktail olives. You can up the red pepper count with minimal adjustment to the recipe.
Red Snapper Vera Cruz Style
Red Snapper Vera Cruz Style
3 lbs red snapper
2 red peppers, diced
1 lb onion, diced
6 cloves garlic, minced
1 whole jalapeno or serrano pepper, seeded & minced (can use pickled)
4 tbsp capers
1/2 cup green or cocktail olives, sliced
2-4 tomatoes
2 bay leaves
1 tsp epazote
2 tsps oregano
1/2 tsp cinnamon
Sautee red peppers, garlic & onions until soft.
Add and sautee the fish.
Add tomatoes and cook until the tomatoes release water.
Add capers, oregano, epazote, cinnamon, green olives, bay leaves.