Snapper Veracruz Bobby Flay Recipes

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WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA



Whole Snapper with Grilled Vera Cruz Salsa image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h55m

Yield 4 servings

Number Of Ingredients 24

2 red bell peppers
8 plum tomatoes, halved
2 serrano chiles
Canola oil, for brushing
Kosher salt and freshly ground black pepper
1 cup pitted Manzanilla olives, chopped
1/4 cup chopped fresh cilantro
2 tablespoons capers, drained
2 teaspoons fresh thyme leaves, finely chopped
1 teaspoon dried Mexican oregano
3 tablespoons aged sherry vinegar
1/4 cup extra-virgin olive oil
2 tablespoons achiote seeds
1 tablespoon coriander seeds
1 tablespoon dried Mexican oregano
1 tablespoon paprika
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 2 limes
2 cloves garlic, chopped
1/4 cup canola or other vegetable oil
Four 1 1/2-pound whole pink Thai snappers, gutted and scaled
Fresh cilantro leaves, for garnish
Fresh thyme sprigs, for garnish

Steps:

  • For the salsa: Preheat a charcoal grill for medium-high heat.
  • Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper.
  • Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
  • Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
  • Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
  • Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
  • For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
  • Preheat a charcoal grill for direct medium-high heat and indirect grilling.
  • Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs.

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

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 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.

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

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.

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

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