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Red Snapper Vera Cruzana

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Red Snapper Vera Cruzana

Fillets of red snapper smothered in a tangy tomato sauce with olives, capers, raisins and toasted almonds. A delicious fish recipe from Mexico.


  • 2 red snapper fillets (Medium size)
  • Juice of half lemon
  • Salt
  • Black pepper
  • Parsley

  • For the sauce:
  • 2 blanched tomatoes; 2 cloves garlic; 2 green chillies; Salt (Blend these together to make a fine sauce)
  • Olive oil
  • 1 onion, chopped
  • 3 Tbsp tomato puree
  • 5-6 green olives, sliced
  • 3-4 green capers
  • 5-6 black olives, sliced
  • 5-6 raisins
  • 2 Tbsp toasted sliced almonds
  • Oregano
  • Black pepper


  1. Take the red snapper fillets and sprinkle salt, pepper, lemon juice and parsley on it. Cover and keep it aside.
  2. In a pan add oil and chopped onion. Saute till onions are pink.
  3. Add the tomato-garlic-chilli sauce and some tomato puree. Let it cook for 4-5 minutes.
  4. Add the green and black olives, capers, oregano, raisins, toasted almonds and black pepper. Cook for a minutes.
  5. In an ovenproof dish place the marinated red snapper fillets. Pour the freshly made sauce over it.
  6. Cover with foil. Bake at 180 degrees C for 25-30 minutes.