Best Cozumel Red Snapper Veracruz Recipes

VERACRUZ STYLE RED SNAPPER

Steps:

• Season the fish with salt, pepper and lime juice inside and out. Set aside.
• In a large ovenproof frying pan, heat the oil in on medium heat. Add the onion and sauté until transparent. Your frying pan has to be big enough to fit the fish. If you do not have a large enough oven-proof frying pan, then have a large baking dish ready to bake the fish there. Preheat your oven to 375 degrees.
• Stir in the garlic and cook for about 2 minutes.
• Add the crushed tomatoes or chopped tomatoes to the frying pan and cook for about 8 minutes. Add the herbs. Keep cooking for 4 more minutes or until sauce is cooked.
• If using the dry white wine, add it while the tomatoes sauce is cooking.
• Before adding the red snapper, add the pickled jalapeños, raisins, olives and capers and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper.
• To bake the fish, add some sauce to the bottom of the baking dish, then place the fish and cover it with the rest of the sauce; bake for about 30 minutes or more. The fish meat should flake when you insert a fork. (If you want to cook it using the stove-top method, place the fish into the frying pan and cover with some of the sauce. Place a lid and simmer until fish is cooked.). The cooking time will depend on the size of the fish.

MEXICAN RED SNAPPER VERACRUZ

Steps:

• In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
• In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
• Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE

Steps:

• Season the fish with lime juice, salt and pepper and set aside.
• Sauce:.
• Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
• Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
• Simmer for 10 minutes.
• Place fish in baking dish and pour the sauce over the fish.
• Bake at 375 for 15 to 20 minutes.

RED SNAPPER VERACRUZ

Steps:

• Preheat the oven to 425°F.
• In a large sauté pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
• Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.
• note
• Never heard of quinoa? Crystal invites you to get to know one of her favorite ingredients. Although quinoa (pronounced keen-wah) has been around for centuries, it isn't a mainstream pantry item in American kitchens. It has a similar texture to that of couscous or rice, with a slight crunch and a somewhat nutty flavor when cooked. Quinoa is considered a super food because it contains more protein than any other grain, and this protein is complete, containing all nine essential amino acids. Look for quinoa at your local grocery. Your body will thank you for it.

RED SNAPPER VERACRUZ

Steps:

• using your hands crush the tomatoes.
• add olive oil to skillet, saute onions and garlic until softened.
• add tomatoes and spices and simmer until thickened, about 10-15 minutes.
• add olives, raisins, capers and simmer 10 minutes more.
• preheat oven to 425.
• in a glass baking dish spoon sauce over bottom.
• add snapper fillets and top with remaining sauce.
• bake uncovered for 20 minutes.
• remove, garnish with almonds.

SLOW COOKER RED SNAPPER VERACRUZ FOR TWO RECIPE - (4.5/5)

Steps:

• 1. Combine all the ingredients except the lemon juice and snapper in the slow cooker. cover and cook on low 6-7 hours. 2. Stir in the lemon juice, and then place the snapper in the slow cooker. Cover and cook on high for 15-20 minutes or until the fish flakes when tested with a fork. Serve Immediately .