Red Snapper Vera Cruz

Special thanks to WearEver for the recipe!

Red Snapper Vera Cruz
  • 2 (4-6 ounce) fillets red snapper
  • Juice of 1 lime
  • Tabasco or hot pepper sauce to taste
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon olive oil
  • 1 (16 ounce) jar salsa
  • 1 clove garlic, sliced thin
  • ½ cup chicken, fish stock or water
  • ¼ teaspoon dried oregano
  • ¼ cup pimento stuffed green olives
  • 1 cup cooked brown rice
  • 1 tablespoon minced cilantro
  • 1 avocado, sliced thin
  • Lime wedges
  1. Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.
  2. Combine flour, salt, and chili powder together in a shallow bowl.
  3. Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.
  4. Heat olive oil and cook the fish on both sides until golden brown. Remove from skillet.
  5. Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.
  6. Gently place the fish in the salsa mixture and spoon some salsa over the fish. Cover and cook over low heat for 10 minutes or until heated through.
  7. Reserve ¼ cup of the sauce. Spoon and divide remaining sauce between two shallow soup bowls or serving plates. Place ½ cup of rice in center of each plate and top with cooked fish. Spoon reserved sauce over fish and rice and sprinkle cilantro. Serve with avocado slices and lime wedges.

red snapper

Chicken Enchilada Foldovers


Chicken Enchilada Foldovers
  • 1½ cups shredded cooked chicken (you can also used cubed chicken)
  • 1 can (10 oz) red enchilada sauce
  • 1 can refrigerated classic pizza crust
  • ½ cup shredded taco-seasoned cheese blend or Cheddar cheese
  1. Heat oven to 425°F. Lightly spray cookie sheet with cooking spray.
  2. In medium bowl, mix chicken and ½ cup of the enchilada sauce.
  3. Unroll dough and place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle. Then cut the dough into 4 (7x5-inch) rectangles. Spoon about ⅓ cup chicken mixture onto half of each rectangle, spreading to within ½ inch of edge. Sprinkle 2 tablespoons of cheese over each.
  4. Fold dough in half over filling and press the edges firmly with fork to seal. Prick tops with fork.
  5. Bake 10 to 12 minutes or until golden brown.
  6. Heat the remaining enchilada sauce until hot. Serve with foldovers for dipping.