CROCK POT SNAPPER VERA CRUZ
Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!
Provided by Lennie
Categories Vegetable
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
- Add tomatoes and clam juice and bring to a boil.
- Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
- Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
- Stir in capers and pour mixture onto a warmed platter.
- Garnish with sliced olives and serve.
VERACRUZ-STYLE RED SNAPPER
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
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
WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA
Provided by Bobby Flay | Bio & Top Recipes
Time 1h55m
Yield 4 servings
Number Of Ingredients 24
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.
SLOW COOKER RED SNAPPER VERACRUZ FOR TWO RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- 1. Combine all the ingredients except the lemon juice and snapper in the slow cooker. cover and cook on low 6-7 hours. 2. Stir in the lemon juice, and then place the snapper in the slow cooker. Cover and cook on high for 15-20 minutes or until the fish flakes when tested with a fork. Serve Immediately .
GRILLED SNAPPER VERA CRUZ
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.
SNAPPER VERACRUZANA
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.
SNAPPER VERA CRUZ
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 VERACRUZ
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
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 VERACRUZ
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
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
RED SNAPPER VERA CRUZ
This is the best snapper recipe. The prep takes time, but it cooks in no time flat. It's completely cooked in the microwave.
Provided by Irana Grenier
Categories Fish
Time 50m
Number Of Ingredients 14
Steps:
- 1. Thaw fish if frozen.
- 2. In a 13 x 9 x 2-in. glass baking dish, combine all ingredients except fish, shrimp and wine. Cover with wax paper or plastic wrap. (Make sure you vent the wrap.) Cook on HIGH in your microwave for 5 min. or untill vegetables are tender. Stir in shrimp and wine.
- 3. Place fish fillets on top. Spoon some of the sauce over fish. Cover and cook on HIGH about 10 min. or until fish flakes with a fork.
- 4. NOTE: This dish is great served with rice and BROCCOLI PARMESAN.
SNAPPER VERACRUZ
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
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.
SNAPPER VERA CRUZ
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
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.
RED SNAPPER VERACRUZ
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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- 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.
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