Crock Pot Snapper Vera Cruz Recipes

SLOW COOKER RED SNAPPER VERACRUZ FOR TWO RECIPE - (4.5/5)

Steps:

• 1. Combine all the ingredients except the lemon juice and snapper in the slow cooker. cover and cook on low 6-7 hours. 2. Stir in the lemon juice, and then place the snapper in the slow cooker. Cover and cook on high for 15-20 minutes or until the fish flakes when tested with a fork. Serve Immediately .

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

CROCK POT SNAPPER VERA CRUZ

Steps:

• 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.
• Add tomatoes and clam juice and bring to a boil.
• 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.
• Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
• Stir in capers and pour mixture onto a warmed platter.
• Garnish with sliced olives and serve.

SNAPPER VERA CRUZ

Steps:

• In a medium skillet, preheat the olive oil over medium heat. Season the snapper fillets with salt and pepper on both sides. Add the snapper fillets and sear them with skin up. Add all remaining ingredients except the brandy, cheddar cheese, and butter. Simmer for approximately 2 minutes, turning the snapper over after it reaches a nice golden brown color. Add the brandy to the skillet and top the snapper with the cheese. Cover for 1 minute to melt the cheese. Remove the snapper from the skillet and set aside. Finish the sauce by slowly stirring in the butter. Place 2 snapper fillets on each plate and top the plated snapper with the sauce.

SHRIMP VERA CRUZ

Steps:

• In a skillet, heat oil and add green peppers.
• Cook 3 minutes.
• Add garlic.
• Stir in corn and salsa.
• Bring to a boil.
• Stir in tomatoes and shrimp.
• Cook 1 minute.
• Stir in butter.
• Spoon over tortilla chips or rice.
• Garnish with cilantro and lime.

CHICKEN VERA CRUZ

Steps:

• Place onion in a 3 1/2- or 4-quart slow cooker. Top with potatoes and chicken thighs.
• Drain juices from one can of tomatoes and discard the juice. In a bowl stir together the drained and undrained tomatoes, the jalapeno pepper, Worcestershire sauce, garlic, oregano, cinnamon, and cloves. Pour over all in cooker. Cover and cook on low-heat setting for 10 hours.
• Meanwhile In a small bowl stir together the snipped parsley and chopped olives.
• Sprinkle Parsley-Olive Topping over individual servings.

TUNA VERA CRUZ

Steps:

• Add the tequila, lime juice, lime peel, ginger, garlic, salt, sugar, cumin, cinnamon, and pepper to a small bowl; stir to combine.
• Pour marinade into a 2-quart glass casserole dish.
• Add the tuna; turn steaks to coat.
• Cover and refrigerate 30 minutes.
• Remove steaks from marinade and throw out the marinade.
• Grill tuna over med-hot heat approximately 4 mins per side or until fish flakes easily.
• Serve with lemon and lime wedges.

SNAPPER VERACRUZ

Steps:

• Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

RED SNAPPER VERA CRUZ

Steps:

• 1. Thaw fish if frozen.
• 2. In a 13 x 9 x 2-in. glass baking dish, combine all ingredients except fish, shrimp and wine. Cover with wax paper or plastic wrap. (Make sure you vent the wrap.) Cook on HIGH in your microwave for 5 min. or untill vegetables are tender. Stir in shrimp and wine.
• 3. Place fish fillets on top. Spoon some of the sauce over fish. Cover and cook on HIGH about 10 min. or until fish flakes with a fork.
• 4. NOTE: This dish is great served with rice and BROCCOLI PARMESAN.

SNAPPER VERA CRUZ

Steps:

• Preheat oven to 400°F/200°C.
• Saute onion 5 minutes in EVOO until soft, add garlic and cook 1 more minute.
• Stir in tomatoes, chilies and cilantro and cook about 10 minutes until thickened.
• Arrange fillets in baking dish, sprinkle with salt, pepper and paprika and cover with sauce.
• Top with capers and cover with foil.
• Bake 20 minutes.