Best 15 Crock Pot Snapper Vera Cruz Recipes

SLOW COOKER RED SNAPPER VERACRUZ FOR TWO RECIPE - (4.5/5)

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 .

SNAPPER VERACRUZ

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.

SNAPPER VERA CRUZ

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.

CROCK POT SNAPPER VERA CRUZ

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 RED SNAPPER: HUACHINANGO A LA VERACRUZANA

Steps:

• Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
• Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
• First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

FISH VERA CRUZ

Steps:

• In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
• Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.

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.

VERACRUZ-STYLE RED SNAPPER

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.

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.

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.

WHOLE SNAPPER WITH GRILLED VERA CRUZ SALSA

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.

RED SNAPPER VERA CRUZ

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

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.

RED SNAPPER VERA CRUZ

Steps:

• In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm., Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture., In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.

RED SNAPPER VERACRUZ

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.