Pescado Veracruzana (Snapper Veracrúz)

Pescado Veracruzana (Snapper Veracrúz) Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield:

Makes 4 servings

Recipe from


Ingredients

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

Preparation

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.

Note:

Matthew Lake,

Besito, Huntington, New York,

May 2007
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