Red Snapper Vera Cruze (snapper, redfish, black drum)
(from Coker Family’s recipe box)
This is my own variation…I took what I liked of two different versions of this recipe and made my own. We use this on red snapper, red fish/red drum, and black drum. Those fish have about the same texture and similar taste.
We do not care for thyme, so I add even less than 1/8 teaspoon. I will make the sauce ahead, you can just let it sit while you are doing your fish as the fish doesn’t take very long at all and you can just quickly re-heat the sauce.
This is one of those recipes that you can adjust to taste. I have even used white wine if I didn’t have red wine…it is still very good.
Source: Linda Coker
Categories: Fish & Seafood, Mexican
Ingredients
- 2 tablespoons olive oil
- 1/2 medium onion diced
- 1 can petite diced tomatoes
- 1 6 ounce can tomato paste
- 1 6 ounce can V-8 vegetable juice
- 1/3 cup fresh parsley diced
- 1/3 cup red wine
- 3 cloves garlic minced
- 2 tablespoons red wine vinegar
- 3 tablespoons chopped pickled jalapeno pepper
- 1 1/2 tablespoons lemon juice
- 3 tablespoons capers
- 3 tablespoons sugar
- 1/2 teaspoon dried oregano leaves
- 2 each bay leaves
- 1/2 teaspoon salt
- 1/4 teaspoon marjoram
- 1/8 teaspoon thyme
- 2 pounds fish fillets
- flour as needed
- just a little butter as needed
- OPTIONAL ITEMS FOR GARNISH IF DESIRED:
- avacado sliced
- parsley sprigs
- cilantro sprigs
Directions
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Saute onion in olive oil until tender.
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Add all the other ingreddients EXCEPT fish, flour and butter.
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Simmer for 10 minutes.
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TIP: Always be sure to cut out the dark brown “blood line” on this type of fish. That dark brown gives the fish an undesirable strong taste.
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While simmering…dredge fish filets in flour…saute in butter until golden and cooked through…arrange on a platter.
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Pour completed sauce over filets (remove bay leaves) and serve.
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You may garnish with avocado slices, parsley and/or cilantro.
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I serve over white or brown rice. I use Minute rice cooked according to package direction.