Red Snapper Veracruz

Last night I made Red Snapper Veracruz, and it was darn tasty. It probably wasn’t the best fish to eat from a sustainable cuisine point of view, given that I live in Norway and the fish was caught and frozen in Vietnam and flown to Bergen before making it to our plate, and the mercury levels were probably higher than I should admit, but damn was this a toothsome dish. The sauce took about an hour and a half to make, and it was well worth the effort. We successfully stripped the snapper down to the bare bones, cartoon-style skeleton and head.