Snapper Vera Cruz




Yield 2 Servings


For the sauce:

3-4 tomitillos diced (about 1 1/2 cups)

1/4 cup chopped red onion

1 jalapeno pepper minced

1 clove garlic minced

1/4 cup chopped cilantro

1 t salt

1 t honey

1 T olive oil

Juice from one lime

For the fish:

1 snapper filet (about 3/4 lb)

Lemon pepper


Peel the paper like outer layer from the tomatillos and rinse off the sticky residue, then chop in about in about a  1/4" dice. Chop up the red onion. Seed and de-vien the jalapeno pepper or it will be so hot it will set your mouth on fire. Jalapenos can be tricky, some are super hot while others are rather mild and you just never know which one your going to get, so I recommend that you take a small taste of the one your using and if it's supper hot use only half of it. Mince the clove of garlic. Add all of this to a small sauce pan with the olive oil, lime juice and salt and simmer for about 25 minutes. The tomatillios will break down and it will become saucy. When it has simmered for about 25 minutes add the honey and fresh cilantro. I make the sauce first and let it simmer while I get the fish ready to grill, it can sit on the stove ready for a quick reheat just before serving.

Season the fish with Lemon Pepper and grill for 5 minutes per side. Serve the fish with a generous helping of the Vera Cruz sauce on top.


You can use any kind of mild white flaky fish for this dish. I just happen to really like snapper.

Courses Dinner

Cuisine Mexican

Recipe by Marie Cooks at