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Red Snapper Vera Cruz

Author: Lisa


  • 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


  • Wash and pat dry fish fillets. Combine lime juice and hot sauce in a shallow bowl. Add fish fillets and marinade ½ hour.
  • Combine flour, salt, and chili powder together in a shallow bowl.
  • Remove fish from marinade and pat dry with paper towel. Dredge in flour mixture on both sides. Set aside.
  • Heat olive oil and cook the fish on both sides until golden brown. Remove from skillet.
  • Add the salsa, garlic and combine with the broth or water, cumin, oregano and olives. Bring to a simmer.
  • 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.
  • 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.