Red Snapper Vera Cruz

  • Active Time 40m
  • Total Time 1h 20m

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 ounces 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


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 -7 minutes, over medium-high heat. Add the garlic and cook 1 minute. Add the tomatoes and simmer 4-5 minutes. Then add the olives, capers, jalapeños, pickling juice, herbs, spices, chopped parsley and fish stock or clam juice. Simmer uncovered for 7-8 minutes. 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 for about 2 minutes, until it starts to shimmer. Saute the snapper, skin side down, 2 minutes 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 minutes. With a slotted spoon, arrange the fillets on warm plates and spoon the sauce over them. Garnish with parsley.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 2512

nutrition information per serving

557 calories; 40g total fat; 64mg cholesterol; 1028mg sodium; 14g carbohydrates; 4g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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