ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Culinary Arts & Cooking Techniques

Red Snapper Veracruz Recipe

Updated on April 5, 2013

Vote for Red Snapper Veracruz!

5 stars from 4 ratings of Red Snapper Veracruz

Your Nugget of Nutritional Info for this post:

Tomatoes are the star in this altogether healthy dish. Loaded with cancer-fighting chemical: lycopene, the tomato fruit is high in vitamins A & C---soo, pretty cool!--as well as minerals: calcium and potassium.

The Results!

Source

All the Ingredients

Recipe in Rebus

gather  peppers, slice & seed
gather peppers, slice & seed
flatten, place on foil and place under broiler
flatten, place on foil and place under broiler
remove peppers when skins are blackened
remove peppers when skins are blackened
let cool & peel delicately
let cool & peel delicately
chop-chop! & set aside...
chop-chop! & set aside...
gather shallots & garlics. dice.
gather shallots & garlics. dice.
add shallots to the pan
add shallots to the pan
add peppers to the pan
add peppers to the pan
add garlic to the pan
add garlic to the pan
chop olives
chop olives
add olives to the pan
add olives to the pan
add capers to the pan--as you can see, I always go a lil extra on these!
add capers to the pan--as you can see, I always go a lil extra on these!
gather tomatoes, slice into halves
gather tomatoes, slice into halves
seed halves. dice seeded pulp
seed halves. dice seeded pulp
add tomatoes to the pan
add tomatoes to the pan
add lime juice to the pan
add lime juice to the pan
add cinnamon
add cinnamon
sprinkle light flour on filets
sprinkle light flour on filets
swipe a gentle hand to coat verrrry lightly
swipe a gentle hand to coat verrrry lightly
blot excess oil from pan, before reintroducing the Veracruz
blot excess oil from pan, before reintroducing the Veracruz

Cook Time

Prep time: 25 min
Cook time: 15 min
Ready in: 40 min
Yields: sauce for 6-8 filets

Ingredients

  • 4-5 tomatoes; vine-ripened & heirlooms are nice, seeded & diced
  • 2-3 Anaheim chiles, broiled, peeled, seeded & diced
  • 1 large green bell pepper, broiled, peeled, seeded & diced
  • 2 TBSP. capers, drained
  • ½ cup green olives with pimentos, chopped coarsely
  • 2-3 shallots, minced
  • 4-6 clove garlic, minced
  • 1 tsp. cinnamon
  • 1 lime, juiced
  • 2-4 TBSP. olive oil
  • 2 TBSP. flour, optional
  • 4-6 Red Snapper Filets, ½ lb weight on each filet

How to Do it:

  1. Slice all peppers in half and seed them.
  2. Flatten, and place on foil. Place under broiler.
  3. Remove when skins are blackened. Let cool, and then carefully remove skin. A sharp paring knife works well for this, sliding the tip under the pepper's skin like a letter opener.
  4. Dice.
  5. Mince shallots & garlic, but keep these separate from each other.
  6. Heat @2 TBSP. olive oil in frying pan. Add shallots when sizzling.
  7. Add peppers.
  8. Add garlic.
  9. Simmer a few minutes, stirring now and again to ensure garlic doesn't burn.
  10. Chop olives.
  11. Add olives.
  12. Add drained capers.
  13. Seed your tomatoes by halving them, and thumbing out the seeds and jelly. Blot dry before dicing. TIP: I leave the skins on for health reasons!
  14. Add tomatoes to pan. Simmer for about 5-10 minutes.
  15. Add cinnamon, simmer a minute or so more, and remove from heat. Set aside.
  16. Sprinkle flour on snapper filets verrrry lightly. Smooth over with hand. If you have a really good pan, you can skip this step entirely, as I do it simply to prevent the fish from sticking.
  17. Place in sizzling pan, and do not crowd. Cook about 1½ minutes each side.
  18. I like to blot up the excess oil, before adding back the Veracruz to the pan.
  19. Add Veracruz to pan and coat filets thoroughly--but carefully. Cooked fish is delicate!!
  20. Plate & serve!

warm through, spoon onto fish as you plate and enjoy!

Source

Comments

    0 of 8192 characters used
    Post Comment

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      Wow, this looks intense and delicious. You've put a lot of thought and care into this recipe. I love red snapper and I've been talking to the hubby about having more fish in our diets, for health reasons. Thank you for sharing your recipe.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Hey Neighbor!

      Thank you for saying! It is very tasty dish; I might go a little heavy on the sauce (because everything is better with extra "frosting") but it's a super vibrant tasting...all those termaters and briny olives and capers...

      Yes do eat fish!! It is so good for you, and loaded with omegas, too, and is super easy for the body to assimilate.

      Have a great day, Career Mommy! I was tickled to see a notification from the Hubs this morning, so thank you for that! :) Karen R

    Click to Rate This Article