Crock Pot Snapper Vera Cruz
Dive into vibrant coastal flavors with Crock Pot Snapper Vera Cruz, a simple yet sophisticated one-pot dish that transforms your mealtime routine. This slow-cooked masterpiece combines tender, flaky red snapper fillets with a zesty tomato-based sauce brimming with sliced green olives, tangy capers, and a hint of heat from fresh jalapeño. Infused with bold spices like cumin and oregano and brightened by a splash of lime juice, this Veracruz-style recipe will transport your taste buds straight to Mexico’s sunny shores. Best of all, it’s effortlessly prepared in a crock pot, making it perfect for busy weeknights or leisurely gatherings. Serve it with rice, warm tortillas, or crusty bread to soak up every drop of the rich, savory sauce.
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Recipe Information
Ingredients
- 2 lbs red snapper fillets
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 14.5 oz can diced tomatoes (with juice)
- 0.5 cup green olives, sliced
- 1 medium jalapeño pepper, seeded and chopped
- 2 tbsp capers, drained
- 0.5 cup chicken or fish stock
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp lime juice
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
Instructions
Rinse the red snapper fillets under cold water and pat them dry with paper towels. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes, until softened.
Add the minced garlic to the skillet and cook for 30 seconds, until fragrant. Transfer the onion and garlic mixture into the crock pot.
In the crock pot, add the diced tomatoes (with juice), green olives, chopped jalapeño, capers, chicken or fish stock, ground cumin, dried oregano, lime juice, salt, and black pepper. Stir everything together to combine.
Submerge the red snapper fillets into the sauce mixture in the crock pot, ensuring they are fully covered.
Cover the crock pot with a lid and cook on LOW for 3-4 hours, or until the fish is cooked through and flakes easily with a fork.
Carefully remove the snapper fillets from the crock pot and transfer to serving plates. Spoon the flavorful Vera Cruz sauce over the fish.
Garnish with freshly chopped cilantro, if desired, and serve warm with rice, tortillas, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.6 g | ||
| Protein | 250.5 g | 501% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 510 mg | 39% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 5305 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
