Sunday, April 11, 2010

Snapper Vera Cruz

Snapper season is just a few weeks away ( June 1st) and it's time to brush up on the recipes everyone. I decided to add a favorite to the blog today......30 minutes from start to finish!!!
2 Pounds Red Snapper Filets, Cut 6 oz.

1/4 cup lime juice (2 large limes)

4 Beefsteak Tomatoes, peeled and seeded, diced

2 tablespoons Olive Oil

2 Large Onions, Julienned

2 Jalapeño Chilies, Seeded and finely minced

3 Cloves Garlic , Minced

2 Tablespoons Capers

1/4 Cup Spanish Olives, Chopped

1/4 Cup Tomato Juice

1/8 teaspoon Cinnamon

1/8 teaspoon Ground Cloves

1/2 Teaspoon Paprika

1/4 Teaspoon Cumin

1/4 Teaspoon Chili Powder

1/4 Teaspoon Kosher Salt

1 Tablespoon Cilantro, Chopped


1. Marinate snapper fillets in lime juice for one hour, refrigerated, turning once halfway through the marinating process..

2. Heat oil in large sauté pan. Cook onions over medium heat until they become translucent. Add chilies and garlic. Cook, stirring, for 1 minute. Add tomatoes and tomato juice. Add capers, olives, cinnamon and cloves. Simmer 10 minutes.

3. Remove snapper from marinade, but do not dry. Add Snapper to the tomato mixture.

4. Add cumin, paprika, chili powder and stir. Make sure fish is covered with sauce. Cook, partially covered, about 8 minutes, or until fish is done. Remove from heat, add cilantro.

Serve over Rice

1 comment:

  1. What an excellent backgound those ingedrients will make for some fresh snapper. I am assuming that grilling the fish and then serving it all over rice would not be an issue?

    Ben Black