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Photo: Becky Luigart-Stayner; Styling: Fonda Shaia Photo by: Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Pescado Veracruzana (Snapper Veracrúz)

Coastal Living MAY 2007

  • Yield: Makes 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 4 (6-ounce) yellowtail snapper fillets with skin

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.

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Pescado Veracruzana (Snapper Veracrúz) recipe

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