Snapper Vera Cruz
Vibrant snapper fillets topped with a flavorful vegetable and picante sauce mixture, perfect for a quick, colorful seafood dish that pairs wonderfully with rice and appeals to spice lovers.
Ingredients
Instructions
- Cut the red and yellow bell peppers and celery into long strips.
- Saute the vegetables in olive oil until wilted.
- Add picante sauce to the vegetables and saute for one more minute.
- Set the vegetable mixture aside.
- Dust the snapper fillets in flour seasoned with salt and pepper.
- Saute the fillets in olive oil over high heat until golden brown.
- Turn the fillets and reduce the heat to cook through.
- Top the fillets with the vegetable mixture and sauce.
- Simmer covered for 10 minutes.
- Serve the snapper over rice.
Tips & Substitutions
For a smoky flavor, consider adding a pinch of smoked paprika to the flour mixture. If you're out of picante sauce, a mix of salsa and a dash of hot sauce works well. You can also substitute the snapper with other firm white fish like tilapia or cod for a similar texture. To save time, prep your vegetables in advance.
Serving Suggestions
Serve the Snapper Vera Cruz over a bed of fluffy rice to soak up the delicious sauce. A side of black beans or a fresh green salad complements the dish perfectly. For a complete meal, pair it with a light white wine or a refreshing margarita. Browse more Mexican recipes for additional side ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the snapper and vegetable mixture in a skillet over low heat, adding a splash of water or stock to prevent drying out. Cover and warm gently until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Snapper Vera Cruz contains roughly 34 calories, with 1g protein, 5g carbohydrates, and 1g fat. It is an excellent source of vitamin C (47% of the Daily Value). Note that it is relatively high in sodium, at 682mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen snapper for this recipe?
Yes, you can use frozen snapper, but make sure to thaw it completely before cooking. Pat it dry with paper towels to help the flour adhere better and to achieve a nice sear. Adjust cooking time slightly if the fillets are thicker.
What can I substitute for olive oil?
If you’re looking for an alternative to olive oil, canola oil or avocado oil works well due to their high smoke points. For a richer flavor, consider using butter, but be mindful of the temperature to avoid burning.
Is this dish spicy?
The heat level depends on the picante sauce you choose. For a milder version, opt for a mild picante sauce. If you enjoy spice, you can add sliced jalapeños or a dash of hot sauce to the vegetable mixture for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).