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Red Snapper Vera Cruz

Source: Fine Cooking - Issue No. 01
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Active Time:  40 Minutes
Total Time:  1 Hour 20 Minutes
  Serves 4
Serve this spicy dish alongside rice that's topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing salad. Bread or hot flour tortillas complete the meal. The fruitiness of a well-made dry Gewurztranimer plays off the spiciness of this dish.
For the Fillet:
4 red snapper fillets, 6 to 7 oz. each
Fresh lemon juice
6 tablespoons olive oil
For the Sauce:
2 medium yellow onions, sliced thin
2 cloves garlic, minced
8 plum tomatoes, peeled, seeded, and cut into strips
24 green olives, pitted and chopped rough
2 tablespoons capers
2 pickled jalapeno chiles, seeded and sliced
1 to 2 tablespoons pickling juice from the jalapeno chiles
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 bay leaves
1/2 teaspoon ground cinnamon
2 whole cloves
1/2 teaspoon coarse black pepper
2 tablespoons chopped parsley, plus extra leaves for garnish
1 cup fish stock or canned clam juice

1/4 cup olive oil
Red Snapper Vera Cruz Recipe at
FOR THE FILLET: Check the red snapper for bones and remove any with a pair of tweezers or needle-nose pliers. Sprinkle with lemon juice and salt, and set aside.

FOR THE SAUCE: In a large, heavy skillet, heat 6 tablespoons of oil. Saute the onions until soft, 6 to 7 minutes, over medium-high heat. Add the garlic and cook 1 min. Add the tomatoes and simmer 4 to 5 min. Then add the olives, capers, jalapeños, pickling juice, herbs, spices, chopped parsley, and fish stock or clam juice. Simmer uncovered for 7 to 8 min. Season with salt and pepper to taste, and set aside in a bowl in a warm place.

TO COOK: In the same pan, heat 1/4 cup oil about 2 minutes, until it starts to shimmer. Saute the snapper, skin side down, 2 min. and then turn over. Cover the fish with the tomato mixture. Bring to a simmer, cover tightly, remove from the heat, and let steam for about 3 min. With a slotted spoon, arrange the fillets on warm plates and spoon the sauce over them. Garnish with parsley.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 557
Fat. Total: 40g
Fiber: 4g
Carbohydrates, Total: 14g
Sodium: 1028mg
% Cal. from Fat: 65%
Cholesterol: 64mg
Protein: 38g
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