COZUMEL RED SNAPPER VERACRUZ
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
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.
STUFFED SNAPPER VERACRUZ
Provided by Guy Fieri
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Add half of the oil to a large saucepan or skillet over medium heat. Once hot, cook the onions, bell peppers, jalapeno, olives and capers until just softened, about 5 minutes. Add the garlic, and sweat until just aromatic, about a minute. Stir in the tomato paste and deglaze with the red wine. Stir in the tomatoes and bring the pan to medium-high heat. Reduce until the liquid is almost evaporated, about 7 minutes. Fold in the oregano, mixing well. Continue cooking until the stuffing is a thick, pulpy consistency, about 3 minutes more. Remove from the heat.
- Season with salt and pepper. Transfer to a bowl and set aside to cool.
- Score both sides of the fish. Stuff the cavity of the fish, using about half of the stuffing; set the remaining stuffing aside. Secure with three evenly spaced lengths of kitchen twine.
- Bring the remaining oil to medium-high heat in a large, nonstick skillet. Sprinkle the fish on both sides, and place in the skillet once the oil begins to smoke lightly. Sear until the skin browns on the bottom, 3 to 4 minutes. Using a fish spatula, flip the fish gently, and then place the whole skillet onto the middle rack of the oven. Bake until the fish is golden brown, the flesh flakes easily and the stuffing is hot throughout, 12 to 15 minutes. Remove from the skillet and place onto platter with the julienned bell peppers and jicama, if desired.
- Put the skillet back over medium-high heat and add the remaining stuffing. Deglaze the pan with the vermouth and stir to combine. Cook for about 1 minute. Remove the kitchen twine from the fish. Garnish the fish with the crispy tortilla strips, the stuffing and a squeeze of lime juice.
- To serve: Transfer portions to plates. Garnish with lime wedges and serve with a nice, cold Mexican beer.
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.
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
MEXICAN RED SNAPPER VERACRUZ
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
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
RED SNAPPER VERACRUZANO
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
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
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.
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.
VERACRUZ-STYLE SAUCE
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
- Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.
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
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VERACRUZ STYLE RED SNAPPER - MEXICO IN MY KITCHEN
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- 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. DO AHEAD 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.
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