Photo: Grilled Snapper Vera Cruz Recipe
Ingredients
- 4 snapper fillets, 6 ounces each 2 tablespoons olive oil
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 1 large onion, finely sliced
- 2 cloves garlic, finely chopped
- 1/4 cup dry white wine
- 2 large tomatoes, chopped
- 1/4 cup green olives, pitted and chopped
- 2 tablespoons capers, drained
- 1 serrano pepper, finely chopped
- 1/2 teaspoon sugar
- 1 bay leaf
Directions
Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes.
Serves: 4; Calories: 279; Total Fat: 10 grams; Saturated Fat: 1.5 grams; Protein: 36 grams; Total carbohydrates: 8 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 63 milligrams; Sodium: 468 milligrams
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By sara.born_11172099
Pleasant Hill, CA
on April 15, 2013
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Loved it! I used canned tomatoes instead of fresh, and it was delicious. It comes together in a flash, and everyone loved it!
By rp427_7910499
Port Orange, FL
on February 10, 2013
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This recipe is excellent! Quick and easy to make after a day of work. Everyone in my family wanted seconds. Thanks Bobby.
By peterWBBQ
on May 03, 2012
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Grilled Snapper Veracruz is a hit in New Zealand too!
Visiting NZ from Canada, I bought fresh Red Snapper and wanted to BarBQ or grill something quickly. I found this recipe online and had all ingredients but the pepper, so went ahead.
Easy to prepare, we had this prep'd and cooked in 20 minutes or less.
Besides the pepper, I also left out sugar (not sweet fan, and we added some fresh basil from the garden and really enjoyed this meal - quick & delicious!
Canadians in NZ enjoying a Mexican huichinango Veracruz!
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