Whole Snapper With Grilled Vera Cruz Salsa Recipes

GRILLED SNAPPER VERA CRUZ

Grilled Snapper Vera Cruz image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

GRILLED RED SNAPPER WITH LEMON CHIVE SAUCE

Grilled Red Snapper with Lemon Chive Sauce image

This dish has always been my favorite, easy to make and easy to get the ingredients. It can be served with pita bread, salad, or steamed rice, but I prefer it with steamed rice. Passed down from mum to me as a family delicacy.

Provided by ELevo

Categories Seafood Fish

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 (2 pound) whole red snapper, cleaned and scaled
5 lemons, juiced, divided
¼ cup sweet soy sauce
2 tablespoons butter
1 tablespoon finely minced fresh ginger
3 tomatoes, chopped
1 bunch chives, chopped
½ red chile pepper, sliced
1 pinch white sugar, or to taste
1 pinch salt to taste

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place snapper on a large plate; squeeze juice of 1 lemon onto each side and inside cavity. Set snapper aside to marinate, about 10 minutes. Combine soy sauce, butter, and ginger in a small bowl. Mix remaining lemon juice, tomatoes, chives, chile pepper, sugar, and salt together in a separate bowl.
Heat a large skillet to smoking hot over medium-high heat. Cook snapper until just beginning to brown, about 1 minute per side.
Place snapper on preheated grill; brush with soy mixture on each side. Grill, basting occasionally with soy mixture, until snapper flakes easily with a fork, 4 to 6 minutes per side.
Transfer snapper to serving platter. Pour tomato mixture over snapper to serve.

Nutrition Facts : Calories 159.5 calories, Carbohydrate 3.9 g, Cholesterol 49.3 mg, Fat 4.6 g, Fiber 1.1 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 544.8 mg, Sugar 2.1 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

Ingredients

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

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