Snapper Vera Cruz
"A simple, straightforward recipe using items usually found in your pantry and fridge. May be made with snapper or any firm white fish. A very quick and easy preparation"
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 2 -4 large red snapper fillets
- 1 carrot
- 1 stalk celery
- 1 medium onion
- 1 garlic clove, minced
- 1 (14 1/2 ounce) can tomatoes and green chilies
- 1⁄8 cup lemon juice
- 1 teaspoon cumin (optional)
- flour
- salt
- pepper (optional)
- shredded parmesan cheese
- 4 tablespoons olive oil or 4 tablespoons any cooking oil
directions
- Finely dice carrot, celery and onion. Sautee in 2 tbsp oil till carrots are nearly soft, add minced garlic, cumin (optional) and tomatoes and green chilies, cook till carrots are soft, about 10 minutes. Add lemon juice, remove from pan and set aside.
- In same pan add 2 tbsp oil, salt fish (and pepper if desired) and lightly dust with flour. Place in medium hot pan, cook on both sides till almost done. Place veggies on top of each piece of fish, sprinkle with parmesan and cook covered till cheese melts - about 5 minutes. Fish should flake with fork when done.
- Serve with something cooling, such as a green salad and some rice milk horchata, it's a bit spicy.
- notes: may use fresh roma tomatoes and roasted and peeled green chilies instead of canned.
- May use any firm fleshed white fish, but swordfish and shark are not recommended as their flavors (imho) do not harmonize well with this recipe.
- Parmesan is excellent with this, but any cheese you like may be used, or omitted entirely.
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RECIPE SUBMITTED BY
Fragilethunder
United States
If I had a month off with no work and no responsibilities, I would do it when I could spend that time with everyone I love most, even those I have not yet met, and I would do a great deal of the cooking and kitchen work to keep it fun for us all, in between that I would do the recycling, clean up, sanitation, and when I had a free moment, I would dance to the music others differently talented played.
