Cloves & Cream + The Kitchn

Simple Suppers: Snapper Veracruzana

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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 & call my beloved Chinese take-out spot. I'm sure I'm not the only one in this boat. Right? You've had those night 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 & other goodies. Variety in texture & 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.

Snapper Veracruzana

3/4 - 1 lb. skinless red snapper fillets
1 lime, juiced
1 c. cherry or grape tomatoes, halved1 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
or
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 tastepepper to taste

Optional:
1 c. cooked couscous
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. flat leaf parsley, minced

Preheat the oven to 350F & line a medium baking dish with foil. Meanwhile, lightly salt & pepper the snapper fillets & 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, & drizzle with olive oil. Pop in the oven for 5 minutes.

Optional step: If preparing couscous, bring 1 c. water & olive oil to boil. Add couscous, remove from heat & cover. Prior to serving, fluff with a fork & fold in the parsley & 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 & cook for 20 minutes more. Serve over a bed of couscous or simply as is.