Grilled Snapper Vera Cruz

This grilled snapper is a fresh and flavorful dish, perfect for a quick and easy meal. The fish is lightly grilled and then simmered in a delicious sauce made with tomatoes, olives, capers, and a touch of spice. It’s packed with bold flavors and ready in just 20 minutes!

Ingredients Needed:

• 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

How To Make Grilled Snapper Vera Cruz?

1. Grill the Snapper: Brush the snapper fillets with olive oil and season with salt and pepper. Grill over medium-high heat for about 2 minutes per side, then set aside and cover.
2. Cook the Aromatics: Heat olive oil in a large pan over medium-high heat. Add the sliced onions and chopped garlic, cooking until soft and fragrant.
3. Make the Sauce: Pour in the white wine and let it reduce slightly. Stir in the chopped tomatoes, green olives, capers, serrano pepper, sugar, and bay leaf. Bring to a boil and cook until the sauce thickens.
4. Combine and Simmer: Reduce the heat, add the grilled snapper to the pan, and let it simmer in the sauce for about 2 minutes. Remove the bay leaf before serving.

Recipe Tips:

• Use Fresh Snapper for the Best Taste: Fresh snapper has a mild, slightly sweet flavor that works perfectly with this recipe. If using frozen snapper, thaw it completely and pat it dry before cooking to avoid extra moisture.
• Don’t Overcook the Fish: Snapper cooks quickly, so grill it for just 2 minutes per side. Overcooking will make it dry and tough. It should be firm but still flaky when done.
• Let the Sauce Thicken Before Adding the Fish: The sauce should be slightly thick before you add the snapper. If it’s too watery, simmer it a little longer so the flavors concentrate and coat the fish better.
• Chop Ingredients Evenly for Better Texture: Finely chopping the onions, garlic, and tomatoes helps the sauce cook evenly and gives every bite a balanced taste. Large chunks may not soften properly.
• Taste and Adjust Seasoning at the End: Before serving, taste the sauce and adjust the salt, pepper, or sugar if needed. The olives and capers add saltiness, so you may not need much extra salt.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Grilled Snapper Vera Cruz cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
• Reheat: Warm the sauce in a pan over low heat. Once heated, add the snapper and let it gently warm for 2–3 minutes. Avoid high heat to keep the fish tender.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 400mg
• Potassium: 650mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 35g

Try More Bobby Flay Recipes:

• Bobby Flay Grilled Boneless Leg Of Lamb
• Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
• Grilled Crawfish With Spicy Tarragon Butter

Grilled Snapper Vera Cruz

Author: Mohamed Shili Cooking Method:Stovetop Cuisine:Mexican Courses:Dinner Recipe Keys: G Grilled Snapper Vera Cruz

Difficulty:BeginnerPrep time: 10 minutesCook time: 10 minutesRest time: minutesTotal time: 20 minutesServings:4 servingsCalories:280 kcal Best Season:Suitable throughout the year

Description

This grilled snapper is a fresh and flavorful dish, perfect for a quick and easy meal. The fish is lightly grilled and then simmered in a delicious sauce made with tomatoes, olives, capers, and a touch of spice. It’s packed with bold flavors and ready in just 20 minutes!

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

Instructions

1. Grill the Snapper: Brush the snapper fillets with olive oil and season with salt and pepper. Grill over medium-high heat for about 2 minutes per side, then set aside and cover.
2. Cook the Aromatics: Heat olive oil in a large pan over medium-high heat. Add the sliced onions and chopped garlic, cooking until soft and fragrant.
3. Make the Sauce: Pour in the white wine and let it reduce slightly. Stir in the chopped tomatoes, green olives, capers, serrano pepper, sugar, and bay leaf. Bring to a boil and cook until the sauce thickens.
4. Combine and Simmer: Reduce the heat, add the grilled snapper to the pan, and let it simmer in the sauce for about 2 minutes. Remove the bay leaf before serving.

Notes

• Use Fresh Snapper for the Best Taste: Fresh snapper has a mild, slightly sweet flavor that works perfectly with this recipe. If using frozen snapper, thaw it completely and pat it dry before cooking to avoid extra moisture.
• Don’t Overcook the Fish: Snapper cooks quickly, so grill it for just 2 minutes per side. Overcooking will make it dry and tough. It should be firm but still flaky when done.
• Let the Sauce Thicken Before Adding the Fish: The sauce should be slightly thick before you add the snapper. If it’s too watery, simmer it a little longer so the flavors concentrate and coat the fish better.
• Chop Ingredients Evenly for Better Texture: Finely chopping the onions, garlic, and tomatoes helps the sauce cook evenly and gives every bite a balanced taste. Large chunks may not soften properly.
• Taste and Adjust Seasoning at the End: Before serving, taste the sauce and adjust the salt, pepper, or sugar if needed. The olives and capers add saltiness, so you may not need much extra salt.

Keywords:Grilled Snapper Vera Cruz