Yet Another Version of Snapper Veracruz

Total Time
35mins
Prep 15 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  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. 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. 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. Use a slotted spoon to carefully transfer the fish from skillet to a serving platter. Cover and keep warm.
  5. Boil sauce in skillet for 5 to 6 minutes or until reduced to about 2 cups, stirring occasionally. Remove bay leaf.
  6. Spoon sauce over fish.
Most Helpful

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.

wj1 September 20, 2010

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!

gemini08 July 09, 2011

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!

Kittencal@recipezazz April 22, 2008