Veracruz-Style Red Camera – A New Take on a Very Old Classic

Seafood “Veracruz” was the first “authentic” Spanish formula I ever ate. I had it 30 decades ago at the Hogar Del Sol in Saranac Pond, NY, where I proved helpful while registered in cooking university.
I keep in mind trying and adoring it, and being very amazed that “this” was actually Spanish meals. Besides…olives on fish? That was some insane things.
Up to that factor, the only “Mexican” meals I’d ever had was crunchy cafeteria tacos created by absolutely non-Mexican lunchtime women. So, this type of factor was very interesting for me. I’ve neglected the actual formula after all these decades of variation, but that’s of little impact as it’s the type of plate you create a little different whenever anyway.
I like red camera for this, but any white-colored, flaky fish will continue to perform. By the way, many Veracruz-style fish dishes contact for pickled jalapenos, but I think there’s a lot of acid in this from the calcium and tomato vegetables, so I like the clean spice up a little more.
If you don’t want to do this in personal sections like I did, you can certainly do it in a frequent cookie sheet plate, but you’ll probably need to provide it a few additional moments. Basically use the same fork-flaking doneness analyze as proven in the video. Flakiness never can be found.
This meals wish goes out to all of you that requested for tasty, quick and easy fish dishes. I’m not sure why individuals get so afraid to prepare fish, but if you’re one of them, this is for you. Other than a few moments of cutting, this couldn’t be simpler. Provide simply with some snacks, or over grain for a more significant food. Either way, I wish you provide this a try soon. Enjoy!

Ingredients for 2 servings:

2 boneless red snapper filets, about 7 oz each

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes