Red snapper Veracruz-style from The Mexican Kitchen: Enticing Tastes from a Hot and Spicy Cuisine by Elisabeth Lambert Ortiz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute whole red snapper for red snapper fillets.

  • nicolepellegrini on March 13, 2015

    This is pretty much my "go to" recipe for Veracruz fish; I'm not sure if that's because it's the first recipe I learned or the one I like the best. It's not too difficult to prepare yet has a lot of rich flavor that appeals to many different taste buds (it's one of the first meals I prepared for my S.O. when we were dating and he still likes it). I usually serve it with some rice and/or fresh tortilla chips.

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