Pescado Veracruzana (Snapper Veracrúz)
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
- 1 tablespoon olive oil
- 4 (6-ounce) yellowtail snapper fillets with skin
- Salt and cracked black pepper
- Veracruzana Salsa
- 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.
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