Red Snapper Veracruz Style Recipes

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STUFFED SNAPPER VERACRUZ



Stuffed Snapper Veracruz image

Provided by Guy Fieri

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup olive oil
1/2 medium red onion, julienned
1/2 cup julienned green bell pepper, seeded and membrane removed
1/2 cup julienned red bell pepper, seeded and membrane removed
1 jalapeno, seeded and minced
1/4 cup sliced green olives
1 tablespoon drained brined capers
3 cloves garlic, finely sliced
2 tablespoons tomato paste
1/4 cup dry red wine
2 cups fire-roasted diced tomatoes
3 teaspoons chopped fresh oregano
Kosher salt and freshly cracked black pepper
One 3-pound pink snapper, whole, scaled, gutted
Julienned bell peppers and jicama, for garnish
1/4 cup vermouth
Crispy tortilla strips, for garnish
Lime wedges, for garnish
Mexican beers, cold, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
  • Season with salt and pepper. Transfer to a bowl and set aside to cool.
  • Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
  • Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
  • Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
  • To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.

COZUMEL RED SNAPPER VERACRUZ



Cozumel Red Snapper Veracruz image

Cozumel, Mexico, is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked Israeli couscous and chopped fresh cilantro, optional

Steps:

  • Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil., Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

Nutrition Facts : Calories 285 calories, Fat 11g fat (1g saturated fat), Cholesterol 60mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

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.

MEXICAN RED SNAPPER VERACRUZ



Mexican Red Snapper Veracruz image

Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. This recipe was found on VeryBestBaking.com's website and also included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     Mexican

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/4 cup vegetable oil
1 large onion, sliced
1 large green bell pepper, sliced
2 garlic cloves
3 large tomatoes, chopped
1/2 cup tomato sauce
8 chilies, guero seeded and sliced
1/2 cup green olives, pitted and halved
1/2 cup orange juice
1/4 cup capers, drained (optional)
2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated)
1/2 cup white wine
1/4 cup maggi chicken bouillon granule
2 tablespoons maggi seasoning sauce
1/4 teaspoon white pepper
1 1/2-2 lbs white fish fillets (red snapper, cod or halibut)
cooked rice, hot

Steps:

  • In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
  • In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
  • Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

Nutrition Facts : Calories 426.1, Fat 17.4, SaturatedFat 2.5, Cholesterol 115.1, Sodium 1473.4, Carbohydrate 27.6, Fiber 4.8, Sugar 16.1, Protein 36.7

RED SNAPPER VERACRUZ STYLE



Red Snapper Veracruz Style image

This recipe is courtesy of Zarela Martinez, chef and owner at New York City's Zarela Restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1 three- to three-and-a-half-pound red snapper, scaled and cleaned
Coarse salt and freshly ground pepper
Olive oil, for pan
Veracruz-Style Sauce
2 to 3 dried bay leaves
3 to 4 sprigs fresh thyme
1 small white onion, thinly sliced

Steps:

  • Preheat oven to 375 degrees. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper.
  • Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.
  • Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.

SNAPPER VERACRUZ



Snapper Veracruz image

Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish.

Provided by VARISSUL

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 8

Number Of Ingredients 12

¼ cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
¼ teaspoon ground white pepper
1 teaspoon ground cinnamon
1 lime, juiced
½ cup pimento-stuffed green olives, sliced
¼ cup canned diced green chiles, drained
3 large tomatoes, seeded and coarsely chopped
4 (8 ounce) fillets red snapper
1 tablespoon capers, rinsed and drained

Steps:

  • Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

Nutrition Facts : Calories 212 calories, Carbohydrate 6.5 g, Cholesterol 41.4 mg, Fat 10 g, Fiber 1.9 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 447.4 mg, Sugar 2.9 g

VERACRUZ-STYLE SAUCE



Veracruz-Style Sauce image

This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes 6 to 7 cups

Number Of Ingredients 15

1/2 cup olive oil
10 garlic cloves, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 sprigs fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 sprigs fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 sprigs fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine

Steps:

  • In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
  • Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

RED SNAPPER, VERACRUZ STYLE



Red Snapper, Veracruz Style image

Categories     Fish     Olive     Tomato     Bake     Cinco de Mayo     Dinner     Raisin     Snapper     Spring     Healthy     Jalapeño     Capers     Simmer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

1 28-ounce can diced tomatoes in juice, well drained, juices reserved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped white onion
3 large garlic cloves, chopped
3 small bay leaves
2 tablespoons chopped fresh parsley
1 teaspoon dried Mexican oregano
1/4 cup chopped pitted green olives
2 tablespoons raisins
2 tablespoons drained capers
6 4- to 5-ounce red snapper fillets
3 pickled jalapeño chiles, halved lengthwise

Steps:

  • Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
  • Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

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

SNAPPER VERACRUZ



Snapper Veracruz image

Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish. From Helena Unzueta on allrecipes.com.

Provided by ngibsonn

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1/4 teaspoon white pepper
1 teaspoon ground cinnamon
1 lime, juiced
1/2 cup pimento stuffed olive, sliced
1/4 cup canned diced green chiles, drained
3 large tomatoes, seeded and coarsely chopped
4 (8 ounce) red snapper fillets
1 tablespoon capers, rinsed and drained

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes.
  • Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors.
  • Stir in the tomatoes, and cook until thickened, about 10 minutes.
  • 2 Preheat the oven to 350 degrees F (175 degrees C).
  • Place the snapper filets into a lightly greased 9x13 inch baking dish.
  • Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork.
  • Stir in the capers just before serving.

RED SNAPPER VERACRUZ



Red Snapper Veracruz image

Provided by Crystal Cook

Categories     Sauce     Bake     Snapper

Yield makes 8 servings

Number Of Ingredients 18

4 tablespoons (1/2 stick) unsalted butter
1 medium onion, chopped
1 (8-ounce) container sliced button mushrooms
1/2 green bell pepper, chopped
1 fresh jalapeño pepper, chopped (half the seeds removed for less heat)
1 (14 3/4-ounce) can tomato puree
1 (14 3/4-ounce) can diced tomatoes, drained
1/2 cup dry white wine
4 tablespoons chili sauce (such as Heinz)
3 tablespoons fresh lemon juice
3 tablespoons capers, drained
1 tablespoon chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 tablespoon dried thyme
1/4 teaspoon salt, plus more to taste
2 pounds fresh red snapper fillets
1/2 pound shrimp, peeled and deveined
Freshly ground black pepper

Steps:

  • Preheat the oven to 425°F.
  • In a large sauté pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
  • Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.
  • note
  • Never heard of quinoa? Crystal invites you to get to know one of her favorite ingredients. Although quinoa (pronounced keen-wah) has been around for centuries, it isn't a mainstream pantry item in American kitchens. It has a similar texture to that of couscous or rice, with a slight crunch and a somewhat nutty flavor when cooked. Quinoa is considered a super food because it contains more protein than any other grain, and this protein is complete, containing all nine essential amino acids. Look for quinoa at your local grocery. Your body will thank you for it.

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From recipeland.com
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FOOD WISHES VIDEO RECIPES: VERACRUZ-STYLE RED SNAPPER – A ...
2012-07-06  · Veracruz-Style Red Snapper – A New Take on a Very Old Classic Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school.
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Top Asked Questions

What's the best way to make snapper Veracruz?
Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
How to make red snapper in the oven?
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.
What kind of fish is red snapper Veracruz?
A low-fat, low-calorie main entree originating from Veracruz, Mexico. Red snapper Veracruz is a firm white fish baked with tomatoes, onions, green olives, capers and fresh herbs Sprinkle filets with salt and place in a shallow pan.
How to cook red snapper with pickled jalapenos?
Before adding the red snapper, add the pickled jalapeños, raisins, olives, and capers and cook until the flavors combine about 4 minutes. Season the sauce with salt and pepper. To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more.

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