STREAMING NOW: Chuck's Week Off

Crock Pot Snapper Vera Cruz

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Posted in response to a recipe request. The original recipe says any firm white fish can be used, and also suggests using hot tortillas to mop up the sauce. Sounds good to me!”
READY IN:
4hrs 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet, heat oil over medium heat and cook onions, stirring, until they're softened; add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute.
  2. Add tomatoes and clam juice and bring to a boil.
  3. Transfer this mixture to your slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours-- until the mixture is hot and bubbling.
  4. Stir in fish and lemon juice; cover and cook on High for 20 minutes or until fish is cooked through.
  5. Stir in capers and pour mixture onto a warmed platter.
  6. Garnish with sliced olives and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: