Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Red Snapper Vera Cruz Recipe

Snapper VEra CruzThe holidays are behind us and the extra pounds registering on the scale have many of us regretting our over-indulgences. This healthy and light recipe for Red Snapper Vera Cruz courtesy of WearEver, those folks who make terrific pots, pans, and other cookware, is perfect for getting back in shape. .

Recipe courtesy of WearEver

Makes 2 servings


             2 (4-6 ounce) fillets red snapper

             Juice of 1 lime

             Tabasco or hot pepper sauce to taste

             ¼ cup all-purpose flour

             ½ teaspoon salt

             ½ teaspoon olive oil

             1 (16 ounce) jar salsa

             1 clove garlic, sliced thin

             ½ cup chicken, fish stock or water

             ¼ teaspoon dried oregano

             ¼ cup pimento stuffed green olives

             1 cup cooked brown rice

             1 tablespoon minced cilantro

             1 avocado, sliced thin

             Lime wedges


             Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.

             Combine flour, salt, and chili powder together in a shallow bowl.

             Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.

             Heat olive oil in a pan over medium heat. Cook the fish on both sides until golden brown. Remove from skillet.

             Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.

             Gently place the fish in the salsa mixture and spoon some salsa over the fish. Cover and cook over low heat for 10 minutes or until heated through.

             Reserve ¼ cup of the sauce. Spoon and divide remaining sauce between two shallow soup bowls or serving plates. Place ½ cup of rice in center of each plate and top with cooked fish. Spoon reserved sauce over fish and rice and sprinkle cilantro. Serve with avocado slices and lime wedges.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.