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Red Snapper Vera Cruz

Total Time

Prep: 25 min. + chilling Cook: 20 min.

Makes

4 servings

Marinated in lime juice, these mouthwatering fish fillets are truly special, thanks to their delicate flavor and zippy cooked sauce.—Mike Bass, Alvin, Texas

Ingredients

  • VERA CRUZ SAUCE:
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 large tomatoes, seeded and chopped
  • 12 pitted green olives, cut in half
  • 2 jalapeno peppers, seeded and cut into thin strips
  • 2 tablespoons capers, drained
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • FISH:
  • 4 red snapper fillets (8 ounces each)
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/4 cup milk
  • 3 tablespoons butter
  • 3 tablespoons olive oil

Directions

  1. In a large skillet, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, olives, jalapenos, capers, bay leaf, salt, oregano and pepper. Cook for 10 minutes or until sauce is reduced by half. Remove from the heat; discard bay leaf. Keep warm.
  2. Sprinkle fillets with lime juice, salt and pepper. Cover and refrigerate for 15 minutes. Place flour in a shallow bowl. In another shallow bowl, whisk eggs and milk. Drain and discard lime juice. Coat fillets with flour, then dip in egg mixture.
  3. In a large skillet, fry fillets in butter and oil for 8-10 minutes on each side or until fish flakes easily with a fork. Serve with sauce.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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