Snapper Vera Cruz Recipe

Name: Snapper Vera Cruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied; 2 cups diced tomatoes; 1/2 cup diced red onion; 1/2 cup julienned yellow onion; 1/2 cup marinara sauce; 2 lemons, freshly juiced; 2 tablespoons chopped green onion; 1 tablespoon diced green chiles; 1 tablespoon small capers; 1 tablespoon chopped fresh cilantro leaves; 1 tablespoon chopped fresh garlic; 1/2 teaspoon seeded minced jalapeno; Pinch ground coriander; Pinch ground cumin; Salt and freshly ground black pepper; 3/4 cup brandy; 1/2 cup grated cheddar; 1/2 tablespoon butter

Servings: persons

4 tablespoons olive oil
4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied
2 cups diced tomatoes
1/2 cup diced red onion
1/2 cup julienned yellow onion
1/2 cup marinara sauce
2 lemons, freshly juiced
2 tablespoons chopped green onion
1 tablespoon diced green chiles
1 tablespoon small capers
1 tablespoon chopped fresh cilantro leaves
1 tablespoon chopped fresh garlic
1/2 teaspoon seeded minced jalapeno
Pinch ground coriander
Pinch ground cumin
Salt and freshly ground black pepper
3/4 cup brandy
1/2 cup grated cheddar
1/2 tablespoon butter

1
In a medium skillet, preheat the olive oil over medium heat.
2
Season the snapper fillets with salt and pepper on both sides.
3
Add the snapper fillets and sear them with skin up.
4
Add all remaining ingredients except the brandy, cheddar cheese, and butter.
5
Simmer for approximately 2 minutes, turning the snapper over after it reaches a nice golden brown color.
6
Add the brandy to the skillet and top the snapper with the cheese.
7
Cover for 1 minute to melt the cheese.
8
Remove the snapper from the skillet and set aside.
9
Finish the sauce by slowly stirring in the butter.
10
Place 2 snapper fillets on each plate and top the plated snapper with the sauce.

988

kcal

Calories

102

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.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 4 tablespoons olive oil, 4 (8 to 10-ounce) whole yellowtail snapper fillets, butterflied, 2 cups diced tomatoes, 1/2 cup diced red onion, and more.

Yes, 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.

Snapper Vera Cruz

How did you like this recipe?

Frequently Asked Questions