Grilled Snapper Vera Cruz
An amazing sauce to go atop any fish really. I also have used over pasta and received rave reviews. Add a little cornstarch and water if you will be putting it over pasta or rice.
An amazing sauce to go atop any fish really. I also have used over pasta and received rave reviews. Add a little cornstarch and water if you will be putting it over pasta or rice.
- 1 bay leaf
- 1/2 teaspoon sugar
- 2 large tomatoes chopped
- 1/4 cup dry white wine
- 2 tablespoon olive oil
- 2 cloves garlic finely chopped
- salt and freshly ground pepper
- 4 6-oz snapper fillets 2 tablespoons olive oil
- 1 large onion finely sliced
- 1/4 cup green olives pitted and chopped
- 2 tablespoon capers drained
- 1 serrano pepper finely chopped
- Carbohydrate 10.1858374975005 g
- Cholesterol 62.16 mg
- Fat 6.36673 g
- Fiber 2.45647505480051 g
- Protein 36.0517025 g
- Saturated Fat 1.05277375 g
- Serving Size 1 1 Serving (325g)
- Sodium 498.2795 mg
- Sugar 7.72936244269999 g
- Trans Fat 0.8011215 g
- Calories 248 calories
Step-by-step
- Brush the fish with olive oil, season with salt and pepper and grill for 2 minutes on each side. Remove and cover.
- Heat olive oil in a non-corrosive saute pan over medium-high heat, add onions and garlic and cook until soft. Add wine and reduce. Add tomatoes, green olives, capers and pepper, sugar and bay leaf and bring to a boil and cook until thickened. Reduce heat, add grilled fish and cook for 2 minutes
Grilling snapper fillets for precisely two minutes per side requires constant attention, as thin white fish proteins seize rapidly and stick to dry grates. Brush both sides of the fish with olive oil to create a temporary barrier against the metal bars, and use a thin metal spatula to release the flesh cleanly without tearing. This dish relies on a tomato-based Vera Cruz sauce loaded with capers, green olives, and a serrano pepper. When reducing the dry white wine in a non-corrosive saute pan, let it simmer until the alcohol aroma dissipates and the liquid volume reduces by half before introducing the tomatoes. Non-corrosive pans, such as stainless steel or enamel-coated cast iron, prevent the high acidity of tomatoes and wine from reacting with the metal and imparting a metallic taste.
Adapting this recipe for specific dietary restrictions is straightforward since the core ingredients are naturally gluten-free and dairy-free. If cooking for guests who avoid alcohol, substitute the dry white wine with an equal volume of low-sodium vegetable stock combined with one teaspoon of fresh lemon juice to mimic the acidity. For individuals managing sodium intake, rinse the capers and pitted green olives thoroughly in cold water before chopping them; these brined elements contribute the majority of the sodium content in the sauce. The heat level is easily controlled by removing the ribs and seeds of the serrano pepper before mincing, leaving only the fruit flavor behind.
Scaling the quantities up for a larger gathering requires adjusting the saute pan size to ensure the onions and tomatoes sweat rather than steam. Overcrowding the pan traps moisture, preventing the onions from softening properly within five minutes over medium-high heat. Conversely, reducing the portions for a single serving requires watching the wine reduction closely, as a quarter cup of liquid evaporates much faster in a smaller skillet. Store any leftover Vera Cruz sauce in an airtight glass container in the refrigerator for up to three days, though the fish should always be prepared fresh.
