Grilled Snapper Vera Cruz

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  • Level: Easy
  • Yield: 4 servings
  • Nutrition Info
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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


  1. Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
  2. 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.
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