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    You are in: Home / Recipes / Snapper Veracruz Recipe
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    Snapper Veracruz

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Gingerbear's Note:

    This recipe is from a Restaurant called Sobo Loco.

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    Units: US | Metric


    1. 1
      Heat extra virgin olive oil in large pan or saute pan.
    2. 2
      Saute fish until golden brown.
    3. 3
      Turn fish, add garlic, jalapeno, onion, olives and tomatoes.
    4. 4
      Saute for 2 minutes and deglaze with sherry.
    5. 5
      Add tomato juice and simmer for an additional 2 minutes.
    6. 6
      Add lime juice, fresh cilantro and salt and pepper.

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    Ratings & Reviews:

    • on March 31, 2009


      Excellent, easy and fast. Served with brown rice; delich!

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    • on December 28, 2008


      I screwed this up... err, changed it up... pretty badly. Used too small a pan, half the oil, substituted the olives... and it still came out amazing! I'm not quite the chefly one, but loved the mix of tastes and heat offered by this dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 27, 2005


      This was a great recipe that I used for OAMC freezer packets and the family loved it. I did sunstitute the jalepenos for they seem to get really hot while frozen so I used a milder chili pepper. The sauce was easy to make in a large batch and put with fish to be frozen.

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

    Read All Reviews (5)


    Nutritional Facts for Snapper Veracruz

    Serving Size: 1 (724 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1288.7
    Calories from Fat 693
    Total Fat 77.0 g
    Saturated Fat 10.9 g
    Cholesterol 106.4 mg
    Sodium 1283.8 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 5.0 g
    Sugars 15.3 g
    Protein 63.5 g

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