Snapper a la Veracruz (Huachinango a la Veracruzana)

Snapper a la Veracruz

Snapper a la Veracruz (Huachinango a la Veracruzana) is a light and delicious fish dish from the Gulf Coast of Mexico made with a tomato-based sauce flavored with chiles, capers and green olives. You can use Larry's Ranchero Sauce to make this dish, or Larry's Chipotle Sauce if you like a little more zip and a hint of smokiness.

Four 6 to 8 oz. filets of snapper or other firm white fish like tilapia, swai, cod, hake, or catfish.

1/2 teaspoon each salt and ground black pepper
One 16 oz. jar of Larry's Ranchero or Larry's Chipotle Sauce.
2 tablespoons small green capers
1/2 cup sliced green olives stuffed with pimento
1/4 cup minced fresh parsley or cilantro

• Season the fish filets with salt and pepper.
• Heat Larry's Ranchero or Chipotle Sauce in a large skillet or saucepan.
• Add the capers and olives to the sauce, stir and cook warm over medium heat for 5 minutes.
• Add the fish filets to the saucepan, cover and simmer over medium low until the fish is cooked through, about ten minutes.
• Serve the fish on a plate with white rice and a sprinkle of minced parsley or cilantro. 
• Serves 4.  

Larry's Mole, Chipotle and Ranchero are all-natural Mexican cooking sauces.
Buy Larry's Sauces ONLINE and find more recipes at Larry's Southwestern Sauces Website.