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Red Snapper Vera Cruz Recipe

Red Snapper Vera Cruz Recipe photo by Taste of Home

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

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Red Snapper Vera Cruz Recipe

Prep: 25 min. + chilling Cook: 20 min.

Yield: 4 Servings

25 20 45

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

Directions

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. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Originally published as Red Snapper Vera Cruz in Taste of Home February/March 2008

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Red Snapper Vera Cruz

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Reviewed on Jan. 13, 2009 by jx9400cs

Ever hear of Master Cook 9 comes with a web import feature. You import what you want or need. Works on this site great.

Reviewed on Feb. 25, 2008 by rubydooby

If I want to copy a recipe I don't need the contributers comments. I also don't need the nutritian facts unless I decide I need them. They souldn't be forced into the recipe. I need a recipe to look like a recipe.

Reviewed on Jan. 19, 2008 by Sungold

Oh well. There are lots of other places to get free recipes if you aren't interested in this EXCELLENT magazine.

Reviewed on Jan. 15, 2008 by ReneeC___NCalif

Too bad we can't view the recipe unless we sign up. I subscribe to a magazine already...I don't need anymore.