Grouper Verzcruz Recipes

GROUPER VERZCRUZ

Steps:

• Rub both sides of fillets with garlic.
• Sprinkle with salt.
• Arrange fillets in a single layer in a large shallow dish.
• Add lime rind and juice, turning to coat.
• Cover and marinate in refrigerator 1 hour.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion and saute 5 minutes or until golden.
• Stir in olives and next 6 ingredients (olives through tomatoes).
• Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
• Stir in capers.
• Remove from pan.
• Melt butter in pan over medium-high heat.
• Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
• Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
• Sprinkle with cilantro.
• Serving size: 1 fillet and 1/2 cup tomato sauce.

SUPER GROUPER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
• Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
• Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
• Serve each fillet with vegetables. Garnish with fresh parsley.

COZUMEL RED SNAPPER VERACRUZ

Steps:

• Preheat oven to 375°. Sprinkle fillets with salt and pepper. Place in a greased 13x9-in. baking dish; drizzle with wine. Top with tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil., Bake 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro.

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.