Snapper Veracruz *With Video*


The American Heart Association recommends eating at least one serving of fish per week, and this recipe by Chef Venoy Rogers III of The Boheme at Grand Bohemian Hotel Orlando uses fresh Florida snapper. You can put this Snapper Veracruz together in under 20 minutes for an easy dinner that’ll soon become a weeknight go-to.

This dish would work well with any protein such as chicken or tofu, but the snapper is a nice, light and healthy option.

This recipe for snapper Veracruz was created for Healthy Helpings, a video series produced in collaboration with the experts at AdventHealth. Pull up the video and follow along!


Serves 4

1 tablespoon extra virgin olive oil, plus extra for finishing

4  5- or 6-ounce snapper fillets (see note)

coarse salt and black pepper

1 lemon, juiced and zested

1 teaspoon cumin

2 teaspoons coriander seeds, toasted

1 jalepeño or Fresno chile, thinly sliced

5 cloves garlic, thinly sliced

1 medium onion, cut into quarters and thinly sliced

1 medium green bell pepper, cut into quarters and thinly sliced

1 medium sweet bell pepper, cut into quarters and thinly sliced

14.5 ounce can tomatoes, or 1 pound ripe tomatoes, large diced

3 bay leaves

¼ cup capers with juice

1/3 cup small pimento-stuffed green olives

1 cup fish, chicken or vegetable stock

1 pound parsnips, peeled and chopped into even sized pieces

1 tablespoon chopped fresh cilantro

  1. Heat olive oil in a large skillet over medium heat. Season snapper fillets with salt and pepper, then sear on one side for 2-3 minutes until golden brown.  Remove snapper from pan and set aside.  Add chile, garlic, onion and bell peppers to pan along with bay leaves, cumin and coriander seeds, and sauté for 2-3 minutes until they begin to soften.  Stir in the olives, capers and juice.  Add stock to pan and scrape up any browned bits from the bottom.  Throw in the tomatoes and bring to a simmer.  Place snapper filets on top of sauce and to simmer and reduce uncovered for 5-6 minutes.  Adjust seasoning with black pepper and salt if needed.
  2. For the parsnips.  Place chopped parsnips into a pot an cover with water.  Feel free to add a bay leaf or onion scrap to this liquid, just be sure that you can remove it before mashing.  Boil parsnips for around 15 minutes until very fork tender.  Reserve cooking liquid.  Add cooked parsnips to a blender or food processor and add enough liquid to get things moving.  This can be done by hand as well.  Adjust consistency as necessary with remaining cooking liquid.  Season with salt and pepper.
  3. Mound parsnip mash in the center of the plate.  Top with snapper and spoon the Salsa Veracruz over the top, being sure to add vegetable and some liquid.  Garnish with cilantro and a drizzle of olive oil.