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Hello ... I'm a single man who enjoys cooking a hot meal most nights and shops exclusively at Trader Joes. This is one of my favorites I thought I would share.

1 to 3 filets of Red Snapper ... 1 pound'ish
1 red onion diced
Garlic - crushed or Spices of the World >> personal preference
Capers - key ingredient - several tablespoons of cloves >> personal preference
Caper juice >> personal preference
Organic Extra Virgin Olive Oil >> personal preference
Baby Bok Choy >> one stem sliced
Organic Dice Tomatoes >> one can
Organic Sweet Peas - frozen >> 1/2 bag
Brown Jasmine Rice >> one serving

Begin preparing brown Jasmine rice about 20 minutes before the fish.

In a large skillet with cover layer Extra Virgin Olive Oil, red onion, garlic, red snapper filets, capers and then caper juice.

Simmer for 12'ish minutes ... fish should be mostly cooked.

Then add Bok Choy, Diced Tomatoes and then Sweet Peas.

Let simmer for several minutes until peas are cooked.

Now you are ready to serve ...

Layer your plate with Brown Jasmine Rice and a serving of Red Snapper Veracruz.

Enjoy!!

I enjoy this dish with red wine ... Merlot for me ...

This recipe is very forgiving and can be adjusted to your personal preference.

Capers are a key ingredient but if they are not for you leave them out.

If you like capers then you will want to be sure to add the juice to enhance the flavor.

Bok Choy is a nice addition but if it is not for you then leave it out.

Sometimes I will prepare this with Spices of the World Seafood Grill & Broil instead of Garlic.

This recipe will serve 1 to 4 people depending on your potions …

Submitted on 02/22/2009 by beaconkeeper

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Reviews (1)

Red Snapper Vera Cruz Style

byeklotzr, April 17, 2009

This is a real recipe, for a change. Probably too much trouble for lazy cooks, but good ingredients, well handled. But merlot? That's a comedown.

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