One of the most famous dishes to come out of the port city of Veracruz, Mexico is Snapper Veracruz. Flaky red snapper is cooked and served over a flavorful tomato sauce studded with olives and fresh herbs. Popular not only with snapper, but also shrimp, this sauce is truly wonderful with just about any protein! For the sauce, I followed a simple recipe I recently came across in Martha Stewart Living Magazine, with which they served the sauce with chicken thighs. I found some nice halibut fillets, so I made the sauce according to their recipe (with the addition of wilted baby spinach), and topped it with seared halibut fillets instead. No matter what you top it with, the sauce is hearty with the addition of roasted potatoes, fire-roasted tomatoes, Castelvetrano olives, shallots, fresh oregano and a touch of warming, ground cinnamon.
(To view this recipe, click on the blue title of the blog post above*)
- *I followed this recipe from Martha Stewart Living Magazine for the Veracruz sauce: https://www.marthastewart.com/1524571/baked-chicken-veracruz
- * I did not however use chicken, I served the sauce with fish; also, I added in some wilted spinach into the sauce
- (Instead of using chicken thighs, I seared skin-on halibut fillets in a touch of olive oil, that had been flavored with a touch of salt, pepper and ground turmeric*)
- For the sauce: https://www.marthastewart.com/1524571/baked-chicken-veracruz
Tagged: Castelvetrano olives, fire-roasted tomatoes, fish veracruz, fresh oregano, green olives, ground cinnamon, halibut, halibut veracruz, Mexico, potatoes, roasted potatoes, shallots, tomato sauce, veracruz, veracruz sauce, yellow potatoes