VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
- Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
- First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.
SNAPPER VERACRUZANA
Steps:
- In a saucepot, add the oil, and start to cook the onions, garlic, bay leaves, and jalapeno. Cook for 5 minutes, until the onion is translucent. Then deglaze with the white wine. Add the tomatoes and fish stock, and cook for 15 minutes. Add the capers and olives cook for 5 minutes more.
- Preheat the oven to 400 degrees F.
- Season the fish with salt and pepper. Put the red snapper in a roasting dish that holds it comfortably. Spoon the tomato sauce over the fish, and roast until the fish is cooked but moist, about 15 to 20 minutes.
- Serve the fish garnished with parsley and lime wedges.
VERACRUZ RED SNAPPER: HUACHINANGO A LA VERACRUZANA
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Clean the fish without cutting off either the head or the tail. With a sharp knife, score the fleshy part of the snapper. In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade. Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes.
- Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side. Add the chicken broth and begin to add the remaining ingredients.
- First, add the sliced onion, bay leaves, and oregano. Next, pour in the fresh tomato puree, followed by the whole plum tomatoes. Add the pickled chiles, crushed olives, and capers. Season with salt and continue simmering for 15 minutes. Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish.
HUACHINANGO A LA VERACRUZANA (VERACRUZ-STYLE RED SNAPPER)
Provided by Sergio Remolina
Categories Fish Olive Onion Potato Tomato Bake Dinner Raisin Seafood Snapper Healthy Capers Simmer Lime Juice Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- Place fish in a nonreactive dish and season with salt and pepper. Pour the lime juice over the fish, cover with plastic wrap, and refrigerate for 1 hour.
- In a Dutch oven over moderate heat, heat the olive oil until hot but not smoking. Add the onion, season with salt, cover, and sweat until translucent, about 2 minutes. Add the garlic and sauté briefly, then add the tomatoes and more salt. Cover and cook until the tomatoes change color. Lower the heat and add the olives, capers, raisins, jalapeños, and bay leaves. Cover and simmer until the sauce thickens, about 10 to 15 minutes. Season with salt and pepper, remove the bay leaves, and keep warm until ready to serve.
- Preheat the oven to 350°F.
- Place 1/2 cup of the sauce in the bottom of an ovenproof dish. Remove the fish from the marinade and arrange it on top of the sauce. Pour the remaining sauce over the fish then scatter the potato slices on top. Cover and bake until the fish flakes when tested with a fork, about 45 minutes. Garnish with the parsley and serve with the Arroz Blanco.
RED SNAPPER VERACRUZ
Steps:
- Preheat the oven to 425°F.
- In a large sauté pan set over medium-high heat, melt the butter. Add the onion, mushrooms, bell pepper, and jalapeño, and cook until softened, about 8 minutes. Add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt, and cook for 5 minutes.
- Pour half of the sauce into the bottom of a 9 x 13-inch casserole dish. Season the snapper fillets and the shrimp with salt and pepper, and lay them on top of the sauce. Pour the remaining sauce over the seafood. Bake for 15 to 18 minutes or until the fish is flaky.
- note
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RED SNAPPER VERACRUZ
Make and share this red snapper veracruz recipe from Food.com.
Provided by chia2160
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- using your hands crush the tomatoes.
- add olive oil to skillet, saute onions and garlic until softened.
- add tomatoes and spices and simmer until thickened, about 10-15 minutes.
- add olives, raisins, capers and simmer 10 minutes more.
- preheat oven to 425.
- in a glass baking dish spoon sauce over bottom.
- add snapper fillets and top with remaining sauce.
- bake uncovered for 20 minutes.
- remove, garnish with almonds.
Nutrition Facts : Calories 346.7, Fat 12.2, SaturatedFat 1.9, Cholesterol 79.9, Sodium 471, Carbohydrate 11.9, Fiber 2.5, Sugar 6.1, Protein 46.2
MEXICAN RED SNAPPER VERACRUZ
Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. This recipe was found on VeryBestBaking.com's website and also included in the Zaar World Tour 2005 swap, Mexico.
Provided by lauralie41
Categories Mexican
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
- In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
- Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.
Nutrition Facts : Calories 426.1, Fat 17.4, SaturatedFat 2.5, Cholesterol 115.1, Sodium 1473.4, Carbohydrate 27.6, Fiber 4.8, Sugar 16.1, Protein 36.7
RED SNAPPER VERACRUZANA
Provided by Marian Burros
Categories Fish Olive Tomato Marinate Low/No Sugar Wheat/Gluten-Free Cinco de Mayo Dinner Lime Snapper Spring Healthy Jalapeño Capers
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a nonstick pan, sauté the onions in hot oil until they begin to soften and color. When they color, add the garlic and jalapeño and cook for 30 seconds.
- Add the oregano, olives, cinnamon, and capers to the onion mixture and stir. Squeeze the tomatoes between your fingers and add, with the bay leaf. Simmer for 10 minutes. Refrigerate.
- To serve, wash the fish and squeeze the lime juice over it. Refrigerate for no more than 1 hour.
- Reheat the sauce slowly. Arrange the fish in a large skillet, spoon the sauce over it, and cook according to the Canadian rule: measure the fish at its thickest part and allow 8 to 10 minutes to the inch. Remove the bay leaf and serve the fish with its sauce over boiled potatoes or rice.
VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
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.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
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