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    You are in: Home / Recipes / Crock Pot Snapper Vera Cruz Recipe
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    Crock Pot Snapper Vera Cruz

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Lennie's Note:

    Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!

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    Units: US | Metric


    1. 1
      In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
    2. 2
      Add tomatoes and clam juice and bring to a boil.
    3. 3
      Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
    4. 4
      Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
    5. 5
      Stir in capers and pour mixture onto a warmed platter.
    6. 6
      Garnish with sliced olives and serve.

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    Ratings & Reviews:

    • on February 05, 2003


      The recipe was fine. Very good selection of seasonings. I added 2 (two) tablespoons of light brown sugar to get the sweetness up. I also left the olives whole. Very easy to make

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Crock Pot Snapper Vera Cruz

    Serving Size: 1 (389 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 243.9
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.9 g
    Cholesterol 53.2 mg
    Sodium 249.0 mg
    Total Carbohydrate 15.6 g
    Dietary Fiber 3.3 g
    Sugars 7.7 g
    Protein 32.2 g

    The following items or measurements are not included:

    pimento stuffed olives

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