Dear Chef John, I'm one of the millions who love seafood but hate cooking it; strange; because I'm a retired cook. Your snapper and mayonnaise recipe plus this classic dish has saved my bacon with my seafood loving spouse many times. We have beautiful snapper and many other kinds of fish here in Australian waters and your approach to fish cooking has been a revelation to our fish eating/cooking habits. I'm no longer afraid of fish (and as you know 'they know').You're a wiz! Thank you!
Just to let you know I tried this several weeks ago. Fantastic! Then I made it again using Alaskan cod, and it was so great. Today I made it again using Swahi, and none was left. Great recipe that is versatile enough to use several different types of fish.
8 лет назад
It is really nice to see such a delicious dish prepared in another country. I'm from Mexico, more specifically from Veracruz, and I can say that your oven version looks incredible, practically the same as the traditional one. Congrats!
There are really a ton of ways to make this dish. I scuba dive, and often travel to Cozumel, Mexico, which not only has great diving, but a real wealth of very good locally owned restaurants, with great fresh seafood. I have had Fish Vera Cruz in maybe 4 or 5 different restaurants, and never exactly the same way twice. The common factors are onions, garlic, tomatoes, olives and capers. Maybe it’s a Yucatan thing - Yucatan cuisine is often not as spicy as Mexican cuisine from states farther north, like Vera Cruz, and I usually see poblano peppers rather than jalapenos. The poblanos are milder and a bit fruitier, and I think they work great with this recipe.
That looks absolutely delicious however, instead of the chips I would make some nice Spanish yellow rice to go with it. And a small house salad with cucumbers and tomatoes on the side.
Just did this. Added 1/2 c red, 1/2c green bell pepper and pan fried tilapia about 2/3, had sauce separate, put over and under and gave flour dusted filets another minute or two until flaky. Rave reviews from the Peanut Gallery. Thank you so much, Chef John!
I lived in Veracruz State, I saw your recipe and it is really good and it is inspiring you are one of my favorite chefs, thank you for sharing your knowlede.
Found this while trying to recreate a restaurant experience. I did not hit it, but this was a winner for family dinner. It is in the regular rotation, and I have a start from which to explore variations. Thanks!
Chef John, Long time; first time. I just wanted you to know that this is among my favorite recipes of yours. Whenever I need to look up a recipe, I go to your channel; first, and if I must, work my way down the line. Thank you for being you, from Seattle.
Wow. I cooked this for my husband and ... he actually didn't laugh and tell me he appreciated my effort. It was great! I had a lot of extra veggies because I overdid it a little, but the flavor was awesome! Thanks Chef John!
You are a God to good eating. I saw this vid a week ago and knew this would be a great Sunday lunch idea for visiting family. It got RAVE reviews. And no, I did not substitute this or change that. I even self pitted those fancy foodie olives (which are my new favorite). This recipe is a hit and a keeper! Which leads be back to a hearty Thank You! You enrich all our lives.
You hit the nail on the head perfectly. Chef John presents professional dishes with his own twist that are also accessible to the everyday home kitchen chef. I consider myself a professional chef and i have the utmost respect for Chef John.
I have made this dish a few times and the recipe never fails to impress me. Thank you so much for making this video and inspiring me to cook and enjoy the meals I love.
I made this last night with yellow perch. Had the onions, peppers, oregano and tomatoes fresh from the garden & just happened to have a jar of capers on hand. What a fantastic blend of flavor along with those sweet perch fillets. Also easy to make!
ok.. that's just LUSH.... I just finished baking a Whole snapper in the over ( stuffed with Parsley,Shallots,Lime juice,Salt N Pepper ) OMG.. just too good ! Vercruz Style Snapper is Next on my To do list Thanks Chef John... :)
Thank you Chef John for this recipe. I usually get bored with just baking fish but this recipe is certainly going to be a go-to recipe. I substituted the snapper with rock fish that I caught yesterday.
I made this for my family tonight. I served it just like you did with tortilla chips. My husband's first words were: "Ohhhh! Fish nachos!" I guess you don't have to be a child to eat like one! Thanks, Chef John!
I sliced the fish up and put it in a plate, and everything else I pureed everything else into a blender and drizzled the sauce on the fish. It may sound weird, but trust me. It tastes very good! ^-^
I have watched a ton of your videos and have loved them all. This one, however, seems even more scrumptious than your already high norm. Can’t wait to try it!
Chef John, I don't always cook what you feature, but darn it. You have me coming back almost everyday, anticipating yet another amazingly tantalizing video full of deliciousness and humor.
Hey Chef John just made this dish for dinner and it was absolutly delish. Even my 14 yr old daughter who claims she doesn't like fish had to try this. Now all the veggie are really good by it self or should i say with the blue chips. Thanks for sharing
Very good video, the only thing that wold make this even better is to add some butter to the olive oil before putting in the oven so that the butter doesn't burn and that will give it a great flavor.
Tastes awesome and helped me loose weight. This is the stuff you need when sorting out your cal intake. You Chef John are one of a kind, thx! Greetings from Germany.
i did this modified with a few cut parboiled potatoes and a little olive oil for a covered bake...served over bas-rice with a little really good evo ....i used some pacific rock fish which i chunck-ed small across any grain as it can become tough.....this is really great recipe/method ...thanks CJ
Chef John, can you make a video about your cooking career? How did you get started cooking, what culinary school you went and all the jobs you have been through. I've just started cooking and I need some advice on whether I should enter culinary school
I know this is quite a few years (7?) old, but it popped up in my feed today. I don’t have snapper where I live, but I have a lot of rockfish (black cod, ‘tis sometimes called) that we catch “bottom fishing” off the Oregon coast. Lots of people love it and use it for fish frys but I find it bland, compared to the salmon and steelhead we catch, and am always looking for interesting recipes to “spark” it up a bit. This looks like a winner!
i ALWAYS watch this in the middle of the night, then i end up going to the 24hr. spot up the way and cooking all damn night/day... you're ruining my life(in the best way) with these incredible meals i can't resist! hahahaha
I don't know if it just Canada, but the cherry tomatoes (which I love) have really tough skins. Obviously this time of year they are imported, but even my home grown ones are the same.
You're awesome chef John. Cooking according to your videos is such a great experience and I really hope you continue making such easy to follow, funny and amazing videos.
No as a home cook I just mean enjoying cooking as a fun hobby. The flip side that I'm talking about is the hours are typically oriented towards working nights depending where you are at so your outside commitments might have to take the back seat. But if you want to do it go for it.
Chef John, could you please do a tortilla-crusted fish recipe? I'd love to try that at home. I love cooking fish as long as it's already filleted. Fish is easy (IMHO). And so tasty and good for you. That amount of jalapeños scares me! I think I'd substitute at least half green bell pepper, but include some jalapeños to try it. I've never used capers before, but the brine doesn't scare me. -- This recipe looks absolutely fantastic, and yes, the tortilla chips should really set it off. Maybe a bit of sour cream would lessen the heat from the chiles? Or is that wandering too far from the Veracruz recipe / style? How about black olives versus green olives? Gosh, I want to try this recipe. Mmmm.
RU-vid should be called foodtube. I watch Heston Blumenthal, Jamie Oliver, Marco Pierre White, Gordon Ramsay and more...but I must say, chef John tops them all with the variations in foods and his humorous commentary and as mentioned above, evil mind control =)
