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Red Snapper Vera Cruz

 Red Snapper Vera Cruz
Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.—Mike Bass, Alvin, Texas
4 ServingsPrep: 25 min. + chilling Cook: 20 min.


  • 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


  • In a large skillet, saute onion in oil until onion is tender. Add
  • garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos,

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Red Snapper Vera Cruz (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.