Simple Supper: Snapper Veracruzana Guest Post from Laura of Cloves and Cream
More nights than I care to admit, getting dinner on the table can feel like a feat. Let alone an interesting dinner (pizza, again!?). It’s all I can do not to reach for the phone and call my beloved Chinese take-out spot. I’m sure I’m not the only one in this boat. Right? You’ve had those nights too, right?
Well, even if I’m alone on this one it’s still nice to have a cache of simple recipes at hand. So, as of late, I’ve been collecting recipes that are effortless, flavorful, engaging, and most importantly, quick! Simple suppers, if you will.
I’ve never had an easy time convincing my husband of the virtues of fish. He knows it’s good for him, but good-for-you does not a good meal make. I’ve tried broiling it. Grilling it. Baking. Frying. You name it, I’ve tried it. He’s just not crazy about fish (except sushi, go figure). After several failed attempts, I think I’ve found it: Snapper Veracruzana! Nestled along the Gulf of Mexico, the costal town Veracruz is home to this savory snapper dish.
The complex sauce this fish is nestled in is spiked with olives, capers, tomatoes, peppers and other goodies. Variety in texture and color give this easy Mexican dish a little more interest than your every-day fish. Best of all, Snapper Veracruzana is a snap to make, it only takes about 20 minutes! Try pairing it with fluffy couscous, rice with lime, or a bit of crusty bread for sopping up that yummy sauce.
3/4 – 1 lb. skinless red snapper fillets
1 lime, juiced
1 c. cherry or grape tomatoes, halved
1 dzn. green olives, halved
2 tbsp. capers
1 jalapeno, cut in 1/8″ strips
1 bell pepper (yellow, red, or orange), cut in 1/4″ strips
3 baby bell peppers, cut in 1/8″ rings
3 cloves garlic, minced
2 shallots, chopped
2 tbsp. flat leaf parsley, minced
3/4 c. dry white wine
1 tbsp. olive oil
salt to taste
pepper to taste
1 c. cooked couscous
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. flat leaf parsley, minced
Preheat the oven to 350°F & line a medium baking dish with foil. Meanwhile, lightly salt and pepper the snapper fillets and drizzle them with lime juice. Toss all of the veggies (olives, peppers, capers, tomatoes, garlic, shallots) in the dish. Add the wine, about 1 tsp. salt, 1 tsp. pepper, and drizzle with olive oil. Pop in the oven for 5 minutes.
Optional step: If preparing couscous, bring 1 c. water and olive oil to boil. Add couscous, remove from heat and cover. Prior to serving, fluff with a fork and fold in the parsley and garlic. (This can all be done while the fish is in the oven.)
After cooking for 5 minutes, nestle the snapper fillets on top of the veggies and cook for 20 minutes more. Serve over a bed of couscous or simply as is.
Thank you for sharing, Laura! This looks like a wonderfully easy and yet special simple supper.
Cloves and Cream
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(Images: Cloves and Cream)