Red Snapper Vera Cruz

For the second half of my Mexican menu I prepared two of my favorites: Red Snapper Vera Cruz and Mexican Skillet Rice.

Red Snapper Vera Cruz is one fish recipe that will please even your toughest customers. I have served this to countless friends and family who will always say, I can guarantee you he or she won't eat fish because it just tastes too fishy. OK, I'll admit that we've all had a bad fish experience in our lives, maybe growing up your mom didn't really know how to cook fish and you remember sitting at the dinner table staring at that piece of fish thinking how am I supposed to eat this and you're now emotionally scared for life. Red Snapper Vera Cruz was also one of the first fish recipes that really started to work for me. When I would make it people really responded and would literally eat everything that I put out on the table.

When you fry the garlic slices in olive oil and then cook the fish the filets in the garlic oil they take on all of that good garlic essence. It's the combination of the tomatoes, tomato juice, fresh lime juice, olives and capers that make the sauce really come alive. The tomato and onion sauce has a bright flavor that really works with the Red Snapper filets. Now as a side note, you don't always have to use Red Snapper in this recipe, I have made this recipe with Orange Roughy, Cod and Tilapia as well. Be sure to have everything cut up and ready to go before you begin to fry your fish. If you want to make your tomato and onion sauce on the spicy side you can add a few flakes of Red Pepper to give it that extra kick! Be sure to remove the Bay Leaf before serving!

Mexican Skillet Rice is the perfect companion for this dinner. This recipe is just a little different because you actually fry the uncooked rice for a few minutes before adding the other ingredients, be sure to use long grain rice with this recipe. This dish has a very good flavor profile, the cumin and chili powder along with the garlic, onions and tomatoes brings a nice subtle flavor to the rice that balances the Red Snapper Vera Cruz.

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Red Snapper Vera Cruz - family style
by Brad Mercil

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*****Ingredients*****

6 Red Snapper filets
1/4 tsp salt
1/8 tsp pepper
1/4 tsp cumin
1/4 tsp chili powder
1/3 cup all purpose flour
1/4 cup olive oil
3 garlic cloves cut cross wise in thin slices
2 medium white onions cut in slivers
1 1/2 pounds fresh tomatoes, peeled, seeded, finely chopped
1/2 cup tomato juice
1/4 cup fresh lime juice
1/4 cup sliced pimiento stuffed green olives
1 tblsp drained capers
1 bay leaf
Chopped fresh cilantro
Pre heated 250' oven

*****Preparation*****

Combine flour and spices in a shallow bowl. Heat olive oil in a frying pan over medium heat until hot. Add half of sliced garlic, cook, stirring frequently until golden brown, about 2 to 3 minutes. Do not let the garlic burn this will impart a bitter flavor to the olive if the garlic is burned. Remove garlic with a slotted spoon and discard.

Dip filets in flour and spice mix, shake off excess. Add filets to frying pan in a single layer, do not crowd the filets. Cook over medium heat, gently turn filet over when lightly brown, about 2 minutes per side. Remove filets to serving platter and place in pre heated oven. Repeat with remaining filets until all are cooked.

Add onions to frying pan, sauté over medium heat for about 4 minutes. Stir in tomatoes, tomato juice, lime juice, olives, capers, bay leaf. Heat over high heat to boiling; reduce heat to low, simmer about 15 minutes covered. Remove platter from oven and add any juices that have collected on the platter to the tomato and onion sauce. Cook sauce over high heat about 2 to 3 minutes uncovered until thickened. Remove and discard bay leaf.

Carefully pour the tomato and onion sauce over the filets, top with roughly chopped fresh cilantro. Serve with Mexican skillet rice and refried beans.

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Mexican Skillet Red Rice
by Brad Mercil

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*****Ingredients*****

2 tblsp canola or vegetable oil
1 cup long grain white rice
1 small onion finely chopped
2 garlic cloves finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp chili powder
2 large tomatoes, peeled, seeded, chopped
1 1/2 cups chicken stock
1/2 cup fresh peas or thawed frozen peas
Fresh Cilantro roughly chopped

*****Preparation*****

In a large skillet heat oil over medium heat until hot. Add rice, cook stirring constantly until rice turns opaque or white, about 2 minutes.

Add onion and sauté over medium heat for 1 minute. Stir in garlic, salt, pepper, cumin, chili powder heat for 1 minute. Add tomatoes, cook, stirring constantly for 2 minutes. Add chicken stock and peas, stir to mix well. Over high heat bring rice to boiling, reduce heat to low. Cover rice and simmer for 15 minutes until rice is almost tender. Remove cover after 15 minutes and allow rice to cook for an additional 5 minutes until all liquid is absorbed if necessary. Rice should be slightly firm (like al dente pasta) and separate easily rather then soft and sticky.

Top with fresh cilantro.

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