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    You are in: Home / Recipes / Yet Another Version of Snapper Veracruz Recipe
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    Yet Another Version of Snapper Veracruz

    Yet    Another Version of Snapper Veracruz. Photo by gemini08

    1/4 Photos of Yet Another Version of Snapper Veracruz

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Beautiful BC's Note:

    This is a famous dish from the Gulf of Mexico. It's easy and flavourful; smothered in a bold sauce of tomatoes, olives, capers & chile peppers. Serve with crusty bread, green salad and a a crisp, cold, dry white wine. Found this years ago in magazine. **you can make with any white fish fillet Update June15/07 - I just made this again and I think I like it better using just a wee bit more wine. Little more than 1/3 of a cup but not as much as a 1/2 cup seemed to pull the flavours out better and made for a nicer sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Thaw fish if frozen. Cut into 6 serving size portions. Rinse and pat dry with paper towels. Sprinkle fillets with salt and pepper.
    2. 2
      For sauce, cook onion and garlic in hot oil in a large skillet until onion is tender. Stir in tomato, olives, wine, capers, jalapeño peppers and bay leaf.
    3. 3
      Bring to a boil. Add fillets to skillet; return to boiling. Reduce heat and simmer, covered, for 10 minutes or until fish flakes easily with a fork.
    4. 4
      Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm.
    5. 5
      Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf.
    6. 6
      Spoon sauce over fish.

    Ratings & Reviews:

    • on September 20, 2010

      55

      Delicious, healthy, easy to make. I added a sprinkle of chopped fresh cilantro at the end. Served it with rice and black beans, and a few slices of avocado. Couldn't find any snapper at the market, but they had some nice, fresh orange roughy, so that's what I used.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2011

      55

      Loved this version! It was a beautiful dish and absolutely delicious, not to mention healthy! I used cod and added some red and yellow pepper strips, sprinkled with chopped oregano. Thank you for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 22, 2008

      55

      oh gosh this was really good! as soon as I saw this I new I would love it as it has all of my favorite ingredients (olives, capers and jalapeno peppers!) I did a few amount adjustments and used 1 tablespoon each butter and oil I did not measure exactly so I might have used a little more, also added in a pinch of cayenne pepper for even more heat, I use that in just about everything! thank you for another great recipe Deb, I served it with coleslaw and crusty bread for a wonderful dinner DH and myself totally enjoyed!

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

    Read All Reviews (4)

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    Nutritional Facts for Yet Another Version of Snapper Veracruz

    Serving Size: 1 (218 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 196.5
     
    Calories from Fat 39
    20%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 53.2 mg
    17%
    Sodium 202.7 mg
    8%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.3 g
    5%
    Sugars 2.9 g
    11%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    pimento stuffed olives

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