Red Snapper Vera Cruz Recipe

Quinoa is considered a super food due to its high protein content, containing all nine essential amino acids. It has a unique texture and nutty flavor when cooked, making it an excellent addition to many dishes. In this recipe, we will combine quinoa with fresh red snapper fillets and a flavorful Vera Cruz sauce.

To begin, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil. Squeeze lime juice over both sides of the two boneless red snapper filets, about 7 oz each. Season generously with salt.

In a large sauté pan set over medium-high heat, melt butter. Add the onion, mushrooms, bell pepper, and jalapeño. Cook until softened, about 8 minutes. Then add the tomato puree, diced tomatoes, wine, chili sauce, lemon juice, capers, parsley, garlic, thyme, and salt. Cook for an additional 5 minutes.

In a separate pan, quickly sauté the fresh red snapper fillets with Fresh Thyme until they are cooked through. This should take about 3-4 minutes per side or until flaky.

To assemble the dish, pour half of the Vera Cruz sauce into the bottom of a 9 x 13-inch casserole dish. Lay the sautéed red snapper fillets on top of the sauce, followed by the shrimp and any additional seasonings you prefer. Pour the remaining sauce over the seafood.

Bake for 15-18 minutes or until the fish is cooked through. Serve simply with some chips or over rice for a more substantial meal. Enjoy your delicious Red Snapper Vera Cruz recipe!

Red snapper vera cruz recipe