"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Snapper Veracruz Pasta Recipe

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This recipe for Snapper Veracruz Pasta, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Holman
Added: Thursday, June 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
½ c. lime juice
½ c. dry white wine (cheap pino greis or sauvignon blanc
4 cloves minced garlic
pinch red pepper flakes
1 1/2 c. tomato base from recipe or buy some marinara off the shelf
½ c. sliced green olives (stuffed from a jar)
1 tbsp. of capers
Add ½ lb. red snapper sliced into bite sized pieces
¼ cup cilantro minced.
½ to 3/4 lb. pasta of your choice (try penne, linguine, or fettuccine)

Directions:
Directions:
Put ½ c. lime juice, ½ cup dry white wine (cheap pino greis or sauvignon blanc not a Chardonnay), 4 cloves minced garlic and 1 pinch red pepper flakes in a sauce pan over med low and simmer for 5 minutes.

Add 1 ½ c. tomato base from the basic recipe, ½ cup sliced green olives (stuffed from a jar) and 1 tablespoon of capers. Bring to a simmer and cook 3 minutes.

Add ½ pound red snapper sliced into bite sized pieces. Cook until almost done, about 3-5 minutes (only poach the fish - don’t sauté). Stir in ¼ c. cilantro minced. Cook until the snapper is completely done, about 1 more minute.

Meanwhile, cook ½ to 3/4 lb. pasta of your choice (try penne, linguine, or fettuccine) in plenty of rapidly boiling salted water until al dente. Drain in large serving bowl. Pour sauce over pasta. Toss and serve.

Serve with a Sauvignon Blanc or other acidic tangy white wine.

Number Of Servings:
Number Of Servings:
2-3 generously

 

 

 

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