Best 7 Snapper Vera Cruz Recipes

**Snapper Veracruz: A Culinary Symphony of Mexican Flavors**

Embark on a culinary journey to the vibrant coastal regions of Mexico with Snapper Veracruz, a delectable dish that captures the essence of Mexican cuisine. This traditional recipe is a symphony of flavors, colors, and textures, featuring tender and flaky snapper fillets bathed in a rich and savory sauce made from fresh tomatoes, onions, garlic, and a medley of Mexican spices. The sauce is further enhanced with the addition of briny capers, plump olives, and tangy green bell peppers, creating a harmonious balance of flavors that tantalize the taste buds. Accompanied by a refreshing side of rice and a zesty lime wedge, Snapper Veracruz promises an authentic Mexican experience that will transport you to the heart of this culinary paradise.

**A Collection of Snapper Veracruz Recipes:**

1. **Classic Snapper Veracruz:** This recipe stays true to the traditional preparation, showcasing the vibrant flavors of Mexico with a tomato-based sauce, capers, olives, and green bell peppers.

2. **Snapper Veracruz with Chipotle:** Add a smoky and spicy twist to the classic recipe by incorporating chipotle peppers into the sauce. This variation delivers a delightful interplay of heat and flavor that will satisfy those who crave a bit of a kick.

3. **Veracruz-Style Red Snapper:** This recipe features a vibrant red sauce made from tomatoes, roasted red peppers, and guajillo chilies. The sauce is poured over pan-fried snapper fillets, resulting in a dish that is both visually stunning and bursting with flavor.

4. **Snapper Veracruz with Avocado Cream Sauce:** For a creamy and luscious variation, try this recipe that incorporates a velvety avocado cream sauce. The avocado lends a rich and nutty flavor to the sauce, complementing the delicate taste of the snapper.

5. **Baked Snapper Veracruz:** This recipe offers a healthier take on the classic dish by baking the snapper fillets instead of frying them. The fish is topped with the traditional Veracruz sauce and baked until tender and flaky, resulting in a lighter and healthier meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SNAPPER VERA CRUZ

Grilled Snapper Vera Cruz image

Provided by Bobby Flay

Categories main-dish

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 snapper fillets, 6 ounces each 2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, finely chopped
1/4 cup dry white wine
2 large tomatoes, chopped
1/4 cup green olives, pitted and chopped
2 tablespoons capers, drained
1 serrano pepper, finely chopped
1/2 teaspoon sugar
1 bay leaf

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.

RED SNAPPER VERA CRUZ

Red Snapper Vera Cruz image

Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.-Mike Bass, Alvin, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 21

Ingredients

VERA CRUZ SAUCE:
1 medium onion, thinly sliced
2 tablespoons olive oil
3 garlic cloves, minced
3 large tomatoes, seeded and chopped
12 pitted green olives, cut in half
2 jalapeno peppers, seeded and cut into thin strips
2 tablespoons capers, drained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
FISH:
4 red snapper fillets (8 ounces each)
2 tablespoons lime juice
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs
1/4 cup milk
3 tablespoons butter
3 tablespoons olive oil

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.

Nutrition Facts :

SNAPPER VERA CRUZ

Snapper Vera Cruz image

Provided by Food Network

Categories main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 19

Ingredients

4 tablespoons olive oil
4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied
2 cups diced tomatoes
1/2 cup diced red onion
1/2 cup julienned yellow onion
1/2 cup marinara sauce
2 lemons, freshly juiced
2 tablespoons chopped green onion
1 tablespoon diced green chiles
1 tablespoon small capers
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh garlic
1/2 teaspoon seeded minced jalapeno
Pinch ground coriander
Pinch ground cumin
Salt and freshly ground black pepper
3/4 cup brandy
1/2 cup grated cheddar
1/2 tablespoon butter

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.

CROCK POT SNAPPER VERA CRUZ

Crock Pot Snapper Vera Cruz image

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

Ingredients

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 -2 jalapeno pepper, finely chopped
1 (28 ounce) can tomatoes, drained and chopped
1/2 cup clam juice
1 lb red snapper fillet, cut in half lengthwise and thinly sliced on the horizontal
2 tablespoons fresh lemon juice
1 tablespoon capers
10 pimento stuffed olives, thinly sliced

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.

SNAPPER VERA CRUZ

Snapper Vera Cruz image

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

Ingredients

2 lbs tilapia fillets or 2 lbs mahi mahi fillets (7 fillets)
1 medium onion, chopped
2 cloves garlic, minced
1 cup canned diced tomatoes with juice
2 ounces chopped green chilies, to taste (I use the canned ones)
2 tablespoons cilantro, chopped
2 tablespoons capers, drained
salt, to taste
pepper
paprika, to taste

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 VERA CRUZ

Red Snapper Vera Cruz image

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

Ingredients

2 lb fresh or frozen red snapper fillets, skinned
1 small tomato, peeled, seeded and chopped
1/2 c chopped onion
1/2 c chopped green bell pepper
2 clove garlic, minced
2 Tbsp fresh lemon juice
4 Tbsp butter
3 Tbsp chili sauce
1/4 tsp sea salt
1 tsp dried parsley
1/2 tsp dried thyme
3 dash(es) hot sauce
1 can(s) (4 1/2 oz.) small shrimp, drained
1/4 c white wine (opt.)

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.

TILAPIA/SNAPPER VERA CRUZ STYLE

Tilapia/Snapper Vera Cruz Style image

This is an affordable, easy dish if you use tilapia. Your guests will be impressed with your "from scratch" recipe.

Provided by terry edwards

Categories Fish

Time 1h10m

Number Of Ingredients 15

Ingredients

4 8oz fil tilapia fillets
1 medium poblano
1 medium anaheim pepper or green bell pepper
1 small jalepeno pepper
1 medium spanish onion
14oz can(s) fire roasted tomatoes
1/4 c olive oil
1/2 c chopped spanish olives with pimentos
1/4 c capers well drained
2 medium bay leaves, dried
2 Tbsp dried oregano
1 tsp kosher salt
1 tsp black or white pepper
4 clove minced garlic
1 tsp chipotle chili powder

Steps:

1. Add oil to large skillet and pre-heat. Salt and pepper the filets and place in heated pan and lightly saute on both sides. Place the filets in a oiled oven dish and set aside.
2. Chop the onion and add to the pan used to cook the fish and cook on medium heat.
3. Add the minced garlic and chopped peppers to the pan and cook for approximately 5-8 minutes.
4. Add the tomatoes,oregano,bay leaves,salt,chili powder and pepper to the pan and bring to a boil. Then reduce and simmmer for 10 minutes
5. Add the chopped olives and drained capers and simmer for 5 minutes.
6. Pour the tomato/pepper mixture on top of the fish filets and cook in a 350 degree oven for 10 minutes
7. Serve hot and add your favorite cheese if desired

Tips:

Select the freshest fish possible: Look for fish with bright, clear eyes, red gills, and a firm, springy texture.
Properly clean and prepare the fish: Remove the scales, gut the fish, and remove the head and tail. Rinse the fish thoroughly inside and out.
Use a variety of fresh vegetables: The vegetables in this dish should be fresh and colorful. Use a combination of bell peppers, tomatoes, onions, and garlic.
Don't be afraid to experiment with different spices: The spices in this dish can be adjusted to your taste. Add more or less chili powder, cumin, and oregano to taste.
Serve the dish immediately: Snapper Vera Cruz is best served immediately after it is cooked. The fish will be flaky and tender, and the vegetables will be crisp and flavorful.

Conclusion:

Snapper Vera Cruz is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to enjoy fresh fish. The combination of the flaky fish, the fresh vegetables, and the flavorful sauce is sure to please everyone at the table.

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