Ingredients for Snapper Veracruz
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Snapper Veracruz? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Snapper Veracruz
- Heat 2 tablespoons of extra virgin olive oil in a large skillet or sauté pan over medium-high heat.
- Season snapper fillets (about 1 lb) with salt and pepper. Add fillets to the hot pan and sear for 3-4 minutes per side, until golden brown.
- Add 2 cloves minced garlic, 1 jalapeño pepper (finely chopped, remove seeds for less heat), 1/2 cup chopped onion, 1/2 cup pitted Kalamata olives (halved), and 1 cup chopped tomatoes to the pan.
- Sauté for 2 minutes, stirring occasionally. Pour in 1/4 cup dry sherry and scrape up any browned bits from the bottom of the pan.
- Add 1 cup tomato juice and simmer for 2 minutes, allowing the sauce to slightly thicken.
- Stir in the juice of 1 lime, 1/4 cup chopped fresh cilantro, and season to taste with additional salt and pepper.
- Serve immediately over rice or with warm tortillas.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
61g
Fat
54g
Carbs
11g