Red Snapper Vera Cruz Recipe

Name: Red Snapper Vera Cruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 medium onion, thinly sliced, 2 tablespoons olive oil, 3 garlic cloves, minced, 3 large tomatoes, seeded and chopped, and more.

Yes, Red Snapper Vera Cruz falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Snapper Vera Cruz

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