Red Snapper Veracruz Recipes

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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

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.

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.

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.

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

RED SNAPPER VERACRUZANO



Red Snapper Veracruzano image

This traditional Mexican fish dish pairs nicely with rice or roasted potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons canola oil
1 large onion, thinly sliced
4 minced cloves garlic
1 to 2 tablespoons chopped pickled jalapenos
3 plum tomatoes, seeded and chopped
1/2 cup chopped green olives
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
4 (6 ounces each) skinless snapper fillets
Coarse salt and ground pepper
Lime wedges, for serving

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden, 5 to 7 minutes. Add garlic and jalapenos; cook 1 minute.
  • Add tomatoes and 3/4 cup water; cook until almost evaporated, 6 to 8 minutes. Stir in olives and oregano.
  • Season snapper fillets with salt and pepper. Reduce heat to medium; nestle fish in sauce. Cover, and cook until fish is opaque, 5 to 7 minutes. Serve with lime wedges.

Nutrition Facts : Calories 293 g, Fat 11 g, Protein 36 g

RED SNAPPER VERACRUZ



Red Snapper Veracruz image

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

Provided by Dahn Boquist

Categories     Main Dish

Time 1h

Number Of Ingredients 13

1 pound red snapper fillets (2 to 4 fillets)
Salt
2 limes, divided
2 tbsp. extra-virgin olive oil
1 white onion, peeled and chopped
6 garlic cloves, peeled and chopped
2 tablespoons capers, rinsed
2 tablespoons of caper liquid
2 large tomatoes, chopped
⅓ cup large green olives, pitted and chopped
2 fresh jalapeño peppers, seeded and sliced into slivers
2 teaspoons chopped fresh oregano
2 teaspoons finely chopped fresh cilantro

Steps:

  • Preheat oven to 425° F
  • Sprinkle filets with salt and place in a shallow pan. Squeeze juice from one lime over filets. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
  • Heat olive oil in a skillet over medium-low heat. Stir in onions and cook and stir until onions begin to turn translucent, 6 to 7 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds. Add capers and caper liquid, stir to combine.
  • Stir in tomatoes, olives and jalapeño peppers. Cook and stir until jalapeño pepper softens, about 3 minutes. Remove from heat; stir in oregano and cilantro.
  • Oil or spray an oven-proof casserole dish, add 1/2 of the tomato-olive mixture, place the fillets on the mixture, squeeze the juice from ½ of a lime over the fish and add the remaining tomato-olive mixture. Squeeze additional lime juice over the top.
  • Transfer to the middle rack of the preheated oven and bake until fish is flaky and no longer translucent, 15 to 20 minutes.
  • Serve with fluffy white rice and lime wedges.

Nutrition Facts : Calories 281 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 32 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 710 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SNAPPER VERACRUZANA



Snapper Veracruzana image

Provided by Aarón Sánchez

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 14

2 tablespoons canola or corn oil
1 white onion, thinly sliced
2 cloves garlic, thinly sliced
2 bay leaves
1 jalapeno, thinly sliced
1/2 cup dry white wine
2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
1 cup fish stock
1/4 cup capers
1/4 cup sliced pitted green olives
1 (3 pound) whole red snapper, scaled and gutted
Salt and freshly ground black pepper
2 tablespoons chopped Italian parsley, for garnish
Lime wedges, for garnish

Steps:

  • In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
  • Preheat the oven to 400 degrees F.
  • Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
  • Serve the fish garnished with parsley and lime wedges.

RED SNAPPER VERA CRUZ



Red Snapper Vera Cruz image

Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.-Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

VERA CRUZ SAUCE:
1 medium onion, thinly sliced
2 tablespoons olive oil
3 garlic cloves, minced
3 large tomatoes, seeded and chopped
12 pitted green olives, cut in half
2 jalapeno peppers, seeded and cut into thin strips
2 tablespoons capers, drained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
FISH:
4 red snapper fillets (8 ounces each)
2 tablespoons lime juice
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs
1/4 cup milk
3 tablespoons butter
3 tablespoons olive oil

Steps:

  • In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm., Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture., In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

Nutrition Facts :

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.

RED SNAPPER VERACRUZ



red snapper veracruz image

Make and share this red snapper veracruz recipe from Food.com.

Provided by chia2160

Categories     Mexican

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 (28 ounce) can diced tomatoes
1/4 cup olive oil
1 cup chopped onion
3 cloves garlic, chopped
3 bay leaves
2 tablespoons parsley
1 tablespoon oregano
1/4 cup chopped green olives
2 tablespoons capers
6 red snapper fillets
slivered almonds (to garnish)

Steps:

  • using your hands crush the tomatoes.
  • add olive oil to skillet, saute onions and garlic until softened.
  • add tomatoes and spices and simmer until thickened, about 10-15 minutes.
  • add olives, raisins, capers and simmer 10 minutes more.
  • preheat oven to 425.
  • in a glass baking dish spoon sauce over bottom.
  • add snapper fillets and top with remaining sauce.
  • bake uncovered for 20 minutes.
  • remove, garnish with almonds.

Nutrition Facts : Calories 346.7, Fat 12.2, SaturatedFat 1.9, Cholesterol 79.9, Sodium 471, Carbohydrate 11.9, Fiber 2.5, Sugar 6.1, Protein 46.2

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2014-03-12 Preheat your oven to 375 degrees. Stir in the garlic and cook for about 2 minutes. Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
From mexicoinmykitchen.com


TAMPA BAY RED SNAPPER VERACRUZ - COCINA FRESCA
2 pounds red snapper fillets Juice of 1 lime 2 garlic cloves, minced 1/4 cup olive oil 4 cups freshly diced tomatoes 12 pimento stuffed green olives, halved …
From cocinafresca.com


SNAPPER CEVICHE "VERACRUZ" - PATI JINICH
Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices. Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices.
From patijinich.com


CHEF ROBERTO SANTIBANEZ - VERACRUZ-STYLE BAKED RED SNAPPER
2008-07-24 1. Put fillets in baking dish. Squeeze juice from one of limes over both sides of fillets, over and under, and season generously with salt. Turn …
From delish.com


RED SNAPPER VERACRUZ RECIPE – THE BEST FREE COOKING RECIPES
Orange Roughy with Peanut Recipe | Fish And Seafoods . Type: Orange Roughy with Peanut Free Cooking Recipe - Fish And Seafoods Not bad! Ingredients / Directions 1 lb. orange roughy fillets 1/2 cup(s) milk 1/4 lb. salted peanutsfinely chopped 1/4 cup(s) flour 1 oz. butter Cut fillets into serving size pieces.
From cookingrecipedb.com


VERACRUZ-STYLE RED SNAPPER | TABASCO® RECIPES
Preheat oven to 350 degrees. Place olive oil in a large frying pan over medium-high heat. When hot, add onion and garlic. Sauté until translucent, about 8 minutes. Add wine and reduce 30 seconds, until liquid is evaporated. Add tomatoes, olives, capers, bay leaf, oregano, TABASCO ® Sauce, salt and first tablespoon of parsley.
From tabasco.com


RED SNAPPER VERACRUZ STYLE RECIPE - FRIENDSEAT.COM
Step 2 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.
From friendseat.com


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