Pescado Veracruzana (Snapper Veracrúz)

Coastal Living
Pescado Veracruzana (Snapper Veracrúz)Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 4 servings


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1 tablespoon olive oil
4 (6-ounce) yellowtail snapper fillets with skin
Salt and cracked black pepper


Heat oil in a large cast-iron or ovenproof skillet over medium-high heat. Sprinkle fish with salt and pepper. Place fish, flesh-side down, in skillet, and sauté 1 minute on each side or until golden brown. Cover fish evenly with Veracruzana Salsa.

Bake at 400° for 5 to 7 minutes or until fish flakes easily when tested with a fork. Serve immediately.

Created date

April 2007