Mexican Red Snapper Veracruz

READY IN: 40mins
jenne
Recipe by lauralie41

Red snapper or any other white fish can be used for this deliciously-seasoned, highly-flavored tomato sauce. This recipe was found on VeryBestBaking.com's website and also included in the Zaar World Tour 2005 swap, Mexico.

Top Review by jenne

Nice recipe. A little salty for our liking, so I would use no salt tomato sauce next time to see if that helped. I used Red Snapper which was very meaty and good. I also wish the peppers were a little more crisp, so I would add them toward the end. Made for PHOTO TAG.

Ingredients Nutrition

Directions

  1. In a large skillet over medium-high heat, add oil. When oil is hot add onion, bell pepper and garlic and cook for approximately 3 minutes or until onion is tender. Stir occasionally. Add tomatoes and tomato sauce, cook for an additional 3 minutes. Add chiles, olives, orange juice, capers, and chicken and tomato bouillon, cook for 8 minutes or until thickened.
  2. In a 13 x 9 inch baking dish, combine wine, chicken bouillon, seasoning sauce, and white pepper. Place fish in marinade and turn to coat all sides well. Set aside for at least 5 minutes.
  3. Place fish in skillet with tomato mixture and spoon sauce over fish. Reduce heat to medium-low, cover and cook for 5 to 10 minutes or until fish flakes easily. Serve immediately on bed of rice.

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