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    When you’re on the coast, ya gotta do your seafood right. When you’re on a last minute trip to Galveston, you can’t find a grocery store, but have a bad ass fish market… you do it half right and walk down to the corner store for some canned goods and Tecate. Tecate makes everything better anyways… So who cares. Here’s a Sendero recipe favorite: Snapper Vera Cruz
    Ingredients: 2 tablespoons olive oil, 1/2 white onion (diced), 3 cloves garlic (minced), 1 tablespoon capers, 1 tablespoon caper juice, 1 cup cherry tomatoes (halved), 1/3 cup pitted sliced green olives (Castelvetrano), 1 jalapeno pepper (seeded and chopped), 2 teaspoons chopped fresh oregano, 2 teaspoons olive oil, 2 (7 ounce) red snapper fillets, salt and pepper to taste, 1/2 teaspoon cayenne pepper, 2 limes (juiced), 3 Tecates, Whiskey
    Preheat oven to 425 degrees F (220 degrees C).

    Heat olive oil in a skillet over medium heat.

    Stir in onion; pour in a little Tecate, cook and stir until onions begin to turn translucent, 6 to 7 minutes while you finish your Tecate.

    Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.

    Stir in tomatoes, olives, jalapeno pepper, pour in some Tecate. Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes.

    Remove from heat; stir in oregano, while you finish Tecate numero dos.

    Drizzle 1 teaspoon olive oil into a small baking dish.

    Sprinkle in 1 tablespoon of the tomato-olive mixture.

    Top with 1 snapper fillet, salt, black pepper, and cayenne pepper.

    Top with more filling and juice from 1 lime.

    Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.

    Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes while you finish that last Tecate.

    Put on some good Americana tunes, crack the good whiskey, then bust out the fish stories.
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