Snapper Vera Cruz 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.

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 VERA CRUZ



Snapper Vera Cruz image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

4 tablespoons olive oil
4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied
2 cups diced tomatoes
1/2 cup diced red onion
1/2 cup julienned yellow onion
1/2 cup marinara sauce
2 lemons, freshly juiced
2 tablespoons chopped green onion
1 tablespoon diced green chiles
1 tablespoon small capers
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh garlic
1/2 teaspoon seeded minced jalapeno
Pinch ground coriander
Pinch ground cumin
Salt and freshly ground black pepper
3/4 cup brandy
1/2 cup grated cheddar
1/2 tablespoon butter

Steps:

  • In a medium skillet, preheat the olive oil over medium heat. Season the snapper fillets with salt and pepper on both sides. Add the snapper fillets and sear them with skin up. Add all remaining ingredients except the brandy, cheddar cheese, and butter. Simmer for approximately 2 minutes, turning the snapper over after it reaches a nice golden brown color. Add the brandy to the skillet and top the snapper with the cheese. Cover for 1 minute to melt the cheese. Remove the snapper from the skillet and set aside. Finish the sauce by slowly stirring in the butter. Place 2 snapper fillets on each plate and top the plated snapper with the sauce.

SNAPPER VERA CRUZ



Snapper Vera Cruz image

Full of juicy flavor. I saw this on a low carb cooking show and made a few adjustments to meet my families tastes. Yum!

Provided by Berliner Goere

Categories     Very Low Carbs

Time 40m

Yield 7 serving(s)

Number Of Ingredients 10

2 lbs tilapia fillets or 2 lbs mahi mahi fillets (7 fillets)
1 medium onion, chopped
2 cloves garlic, minced
1 cup canned diced tomatoes with juice
2 ounces chopped green chilies, to taste (I use the canned ones)
2 tablespoons cilantro, chopped
2 tablespoons capers, drained
salt, to taste
pepper
paprika, to taste

Steps:

  • Preheat oven to 400°F/200°C.
  • Saute onion 5 minutes in EVOO until soft, add garlic and cook 1 more minute.
  • Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened.
  • Arrange fillets in baking dish, sprinkle with salt, pepper and paprika and cover with sauce.
  • Top with capers and cover with foil.
  • Bake 20 minutes.

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

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.

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.

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.

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 :

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