Grouper Verzcruz Recipes

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GRILLED SNAPPER VERA CRUZ



Grilled Snapper Vera Cruz image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf

Steps:

  • Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
  • Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.

SUPER GROUPER



Super Grouper image

A super simple broiled grouper fillet recipe for all of you grouper groupies. Fillets 1 inch thick take about 12 to 14 minutes to cook properly. If using thinner fillets, reduce cooking time accordingly.

Provided by Shirley

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 9

½ cup butter, melted
2 tablespoons lemon juice
¼ teaspoon garlic salt
½ teaspoon dried parsley
⅛ teaspoon paprika
¼ teaspoon ground white pepper
2 pounds grouper fillets
2 tablespoons mayonnaise
⅛ teaspoon paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
  • Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
  • Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g

VERACRUZ-STYLE RED SNAPPER



Veracruz-Style Red Snapper image

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 2

Number Of Ingredients 14

2 tablespoons olive oil
½ white onion, diced
3 cloves garlic, minced
1 tablespoon capers
1 tablespoon caper juice
1 cup cherry tomatoes, halved
⅓ cup pitted, sliced green olives (such as Castelvetrano)
1 jalapeno pepper, seeded and chopped
2 teaspoons chopped fresh oregano
2 teaspoons olive oil
2 (7 ounce) red snapper fillets, cut in half
salt and pepper to taste
½ teaspoon cayenne pepper, or more to taste
2 limes, juiced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
  • Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
  • Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
  • Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g

GROUPER VERZCRUZ



Grouper Verzcruz image

This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.)

Provided by SharonP

Categories     < 60 Mins

Time 46m

Yield 6 serving(s)

Number Of Ingredients 17

6 (6 ounce) grouper fillets
4 cloves garlic, crushed
1/2 teaspoon salt
3 tablespoons grated lime rind
1/4 cup fresh lime juice
2 teaspoons extra virgin olive oil
3 cups thinly sliced onions (about 1 large)
1/3 cup chopped pitted green olives
1 1/2 teaspoons minced jalapeno peppers
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon sugar
2 bay leaves
1 (28 ounce) can whole tomatoes, undrained
1 tablespoon capers
2 teaspoons butter
1/2 cup fresh cilantro leaves

Steps:

  • Rub both sides of fillets with garlic.
  • Sprinkle with salt.
  • Arrange fillets in a single layer in a large shallow dish.
  • Add lime rind and juice, turning to coat.
  • Cover and marinate in refrigerator 1 hour.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add onion and saute 5 minutes or until golden.
  • Stir in olives and next 6 ingredients (olives through tomatoes).
  • Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
  • Stir in capers.
  • Remove from pan.
  • Melt butter in pan over medium-high heat.
  • Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
  • Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
  • Sprinkle with cilantro.
  • Serving size: 1 fillet and 1/2 cup tomato sauce.

Nutrition Facts : Calories 256.7, Fat 6.1, SaturatedFat 1.6, Cholesterol 66.3, Sodium 465.2, Carbohydrate 15.2, Fiber 3.5, Sugar 7.6, Protein 35.4

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