A vibrant and flavorful dish inspired by the traditional Veracruz-style preparation, perfect for a delightful meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Place the snapper fillets in the skillet and cook until golden brown on one side.
Do not overcrowd the skillet; cook in batches if necessary.
Flip the fillets and add the garlic, onion, and jalapeño to the skillet.
Stir the aromatics gently to prevent them from sticking.
Add the diced tomatoes and cook for another 2 minutes.
Use ripe tomatoes for the best flavor.
Pour in the dry sherry and let it deglaze the skillet.
Scrape the bottom of the skillet to release any browned bits.
Add the tomato juice and simmer for 5 minutes.
Adjust the heat to maintain a gentle simmer.
Finish with lime juice, fresh cilantro, and season with salt and pepper.
Taste and adjust the seasoning as needed.
Serve the snapper with the sauce spooned over the top.
Garnish with additional cilantro leaves for a fresh presentation.
Continua nella nostra app per un'esperienza migliore
