Best Red Snapper Veracruz Recipes

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

RED SNAPPER, VERACRUZ STYLE

Steps:

• Place drained tomatoes in medium bowl. Using potato masher, crush tomatoes to coarse puree. Drain again, reserving juices.
• Heat oil in heavy large skillet over medium-high heat. Add onion and stir 30 seconds. Add garlic and stir 30 seconds. Add tomato puree and cook 1 minute. Add bay leaves, parsley, oregano, and 1/4 cup reserved tomato juices. Simmer until sauce thickens, about 3 minutes. Add olives, raisins, capers, and all remaining reserved tomato juices. Simmer until sauce thickens again, stirring occasionally, about 8 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 425°F. Spread 3 tablespoons sauce in bottom of 15x10x2-inch glass baking dish. Arrange fish atop sauce. Sprinkle fish lightly with salt and pepper. Spoon remaining sauce over. Bake uncovered until fish is just opaque in center, about 18 minutes. Using long spatula, transfer fish with sauce to plates. Garnish with pickled jalapeño halves.

COZUMEL RED SNAPPER VERACRUZ

Steps:

• Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil., Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

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
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HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)

Steps:

• Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
• In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
• Preheat the oven to 350°F.
• Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.

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.

VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA

Steps:

• Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
• Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
• First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.

RED SNAPPER VERACRUZ STYLE

Steps:

• Preheat oven to 375 degrees. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper.
• Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.
• Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.

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.

HUACHINANGO A LA VERACRUZANA (BAKED RED SNAPPER VERACRUZ)

Steps:

• Place fillets in a single layer, in a greased 9x13" baking dish.
• Prick fillets with a fork and sprinkle with salt and lime juice.
• Set aside to season, for several hours in refrigerator.
• Drain.
• Pour sauce over fillets.
• For sauce:.
• Saute onion and garlic in hot oil until tender.
• Add remaining sauce ingredients.
• Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
• After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?

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 .

RED SNAPPER VERACRUZ STYLE

Steps:

• 1. Combine oil, onion and garlic in 1 qt. glass measuring pitcher. Cover with plastic wrap. Cook in microwave oven 2 minutes at high. Stir after 1 minute. 2. Add tomatoes, salt and pepper to mixture in pitcher; stir. Cook covered in microwave 3 minutes at High. 3. Arrange red snapper fillets skin-side down in an 8 in. square or a 2 quart glass baking dish with thicker portions on the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap. 4. Cook in microwave on High for 8 to 9 minutes or until fish flakes easily when tested; rotate dish one hallf turn once. 5. Remove from oven and let stand covered for 4 minutes.

VERACRUZ STYLE RED SNAPPER

Steps:

• Preheat grill or broiler. Coat both sides of fish with cooking spray, and sprinkle with cumin, salt, and pepper flakes.
• Place fish on grill rack, or broiler pan coated with cooking spray. Cook fillets 5 minutes on each side or until flesh flakes with a fork.
• Combine cilantro and remaining ingredients, except lime wedges. Serve fish with salsa and lime wedges.

VERACRUZ-STYLE RED SNAPPER RECIPE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes. Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine. Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano. Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish. Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

RED SNAPPER VERACRUZ SKILLET

Steps:

• Marinate fillets in refrigerator in the lime juice and salt for 2 hours.
• Coat a large nonstick skillet with cooking spray and add oil. Heat to medium-high.
• Saute onion until tender. Add tomato, red pepper, and jalapeno pepper.
• Cover and cook 7 minutes; stir occasionally.
• Remove fillets from marinade and arrange over mixture in skillet. Discard marinade.
• Cover and cook 6 minutes on each side or until fish flakes easily.
• Remove fillets and keep warm. Continue cooking tomato mixture uncovered until any excess liquid evaporates.
• Serve with lime slices if desired.

RED SNAPPER VERACRUZ

Steps:

• 1. Preheat oven to 375º. 2. Place fillets in a baking pan. In a small bowl, mix the lime juice, oregano, and salt and pepper to taste; pour over fish. 3. In a skillet, heat olive oil and cook the onion until translucent. Add garlic and tomatoes; when these are tender, add the olives, jalapeños, capers, brown sugar, cinnamon, and cloves. Simmer for 10 minutes. 4. Bake the fish for approximately 15 minutes; pour vegetable sauce over fish and bake for another 15 minutes. Serve with lime wedges.