Pescado Veracruzana (Snapper Veracrúz)
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
- Veracruzana Salsa
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.
Pescado Veracruzana (Snapper Veracrúz) Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Entertaining
- CUISINE: Mexican
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Bake
- OCCASION: Spring, Summer
- PUBLICATION: Coastal Living
More Recipes for Main Dishes
-
Veracruz-Style Red Snapper
Cooking Light -
Seviche de Veracruz
Coastal Living
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