Serve a traditional Veracruz red snapper

This week, I am sharing a very popular recipe from the Mexican state of Veracruz: huachinango en salsa de tomate, or red snapper with tomato sauce.

HUACHINANGO EN SALSA DE TOMATE

Serves four to six

Ingredients

3 tablespoons cooking oil

4 red snapper fillets, 1⁄2-pound each, see cook's notes

2 tablespoons butter

1⁄2 cup chopped onion

4 tablespoons chopped celery

4 tablespoons chopped carrot

1 teaspoon chopped garlic

1 teaspoon chili flakes

1 cup white wine

2 cups chopped tomatoes

1⁄2 cup chopped red peppers

1⁄2 cup chopped kalamata olives

2 tablespoons chopped basil

1 teaspoon chopped oregano

Salt and pepper, to taste

Cooked rice, for serving

Cook's notes: Optional step to prepare the fillets: To cook the fish in the traditional way, using a sharp knife, make several shallow cuts, just through the skin, about an inch apart on each filet. This allows the fish to cook more evenly and distributes the sauce flavors through the fish. Do not slice into the fish flesh; just cut deeply enough to score through the skin.

Putting it together

In a large pan over high heat, add the oil and two of the fillets, skin side down. Cook until the skin is golden and crispy. Turn to second side and cook for about one minute. Remove the fillets from the pan and set on paper towels to drain. Cook the other two fillets following the same steps.

In the same pan without washing it, add the butter, onion, celery, carrot, garlic and chili flakes. Cook for about three minutes, or until the onions begin to caramelize. Add the wine and cook for about one minute. Add the rest of ingredients, except the rice, and turn heat to low. Cook for about 10 minutes.

Return the fish to the pan with the sauce and cook for about two minutes. Adjust seasoning, if needed, and serve the fish and sauce while hot with some rice and enjoy.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111. His website is cilantros.us.