Snapper A La Veracruzana Recipe

Name: Snapper A La Veracruzana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ONIONS; 3 tablespoons canola oil; 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine; 1 large red onion, thinly sliced; 1/2 large Spanish onion, thinly sliced; 1/2 cup california golden raisin; 1 tablespoon sugar; 1/2 cup sherry wine vinegar; salt & freshly ground black pepper, to taste; crushed red pepper flakes (We added a pinch, not in original recipe) (optional); FISH; 4 yellowtail red snapper fillets, about 6 oz each; salt & freshly ground black pepper, to taste; 1 3/4 teaspoons cumin, divided; 2 tablespoons olive oil; 4 garlic cloves, minced; 1/4 cup black olives, chopped; 1 tomatoes, diced (We used 3 tomatoes); 1/4 cup california golden raisin; 1/3 cup sherry wine; 1/3 cup sherry wine vinegar; 1 1/2 teaspoons chopped fresh thyme; 1 1/2 teaspoons chopped fresh sage; 1 1/2 teaspoons chopped fresh rosemary; 1/3 cup chicken stock (We used low-sodium chicken stock); 4 tablespoons unsalted butter or 4 tablespoons unsalted margarine; 4 slices French bread, toasted (We used Cuban bread)

Servings: persons

ONIONS
3 tablespoons canola oil
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
1 large red onion, thinly sliced
1/2 large Spanish onion, thinly sliced
1/2 cup california golden raisin
1 tablespoon sugar
1/2 cup sherry wine vinegar
salt & freshly ground black pepper, to taste
crushed red pepper flakes (We added a pinch, not in original recipe) (optional)
FISH
4 yellowtail red snapper fillets, about 6 oz each
salt & freshly ground black pepper, to taste
1 3/4 teaspoons cumin, divided
2 tablespoons olive oil
4 garlic cloves, minced
1/4 cup black olives, chopped
1 tomatoes, diced (We used 3 tomatoes)
1/4 cup california golden raisin
1/3 cup sherry wine
1/3 cup sherry wine vinegar
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons chopped fresh sage
1 1/2 teaspoons chopped fresh rosemary
1/3 cup chicken stock (We used low-sodium chicken stock)
4 tablespoons unsalted butter or 4 tablespoons unsalted margarine
4 slices French bread, toasted (We used Cuban bread)

1
ONIONS:
2
In large sautepan, heat oil and butter or margarine, over medium-high heat; brown the onions, stirring occasionally, about 8 minutes.
3
Add raisins and sugar and cook another 2 minutes.
4
Add vinegar, salt, pepper, & red pepper flakes, if adding, simmering until almost no liquid remains.
5
SNAPPER FILLETS:
6
Rub fillets with salt and pepper and use 1/4 teaspoon cumin.
7
In large skillet, heat olive oil, adding fillets and sear until golden brown on both sides, about 8 minutes.
8
Transfer to serving plates or platter.
9
Add garlic to pan and saute for 1 minute.
10
Stir in onions, reserving 1/2 cup for the bread, along with olives, capers, tomatoes, raisins, sherry and vinegar, stirring constantly until some of liquid evaporates.
11
Add herbs. stock and remaining 1-1/2 teaspoons cumin and continue cooking until sauce thickens, about 3 minutes.
12
Reduce heat, gradually, adding butter or margarine and adjusting the seasoning.
13
Spoon over snapper and top with toasted bread and reserved onions.
14
Serve with fresh asparagus. Yummy!

554

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 27 ingredients. The key ingredients include: ONIONS, 3 tablespoons canola oil, 2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, 1 large red onion, thinly sliced, and more.

Yes, Snapper A La Veracruzana falls under the Seafood 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.

Snapper A La Veracruzana

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