Red Snapper Vera Cruz Recipe

4
Red Snapper Vera Cruz Recipe
Red Snapper Vera Cruz Recipe photo by Taste of Home
Publisher Photo

Red Snapper Vera Cruz Recipe

Read Reviews
4
Publisher Photo
Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.—Mike Bass, Alvin, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 20 min.

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

  • 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
  1. 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.
  2. 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.
  3. 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

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jx9400cs User ID: 2900277 157771
Reviewed Jan. 13, 2009

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

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rubydooby User ID: 1607449 63383
Reviewed Feb. 25, 2008

"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."

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Sungold User ID: 2404566 137932
Reviewed Jan. 19, 2008

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

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ReneeC___NCalif User ID: 106192 155593
Reviewed Jan. 15, 2008

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

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