Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish. From Helena Unzueta on allrecipes.com.
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- 1/4 cup olive oil
- 1 small green bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1 teaspoon ground cinnamon
- 1 lime, juiced
- 1/2 cup pimento stuffed olive, sliced
- 1/4 cup canned diced green chiles, drained
- 3 large tomatoes, seeded and coarsely chopped
- 4 (8 ounce) red snapper fillets
- 1 tablespoon capers, rinsed and drained
- 1Heat oil in a large skillet over medium-high heat.
- 2Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes.
- 3Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors.
- 4Stir in the tomatoes, and cook until thickened, about 10 minutes.
- 52 Preheat the oven to 350 degrees F (175 degrees C).
- 6Place the snapper filets into a lightly greased 9x13 inch baking dish.
- 7Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork.
- 8Stir in the capers just before serving.
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Nutritional Facts for Snapper Veracruz
Serving Size: 1 (226 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 230.8
- Calories from Fat 80
- Total Fat 8.9 g
- Saturated Fat 1.3 g
- Cholesterol 53.2 mg
- Sodium 118.3 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.7 g
- Sugars 2.7 g
- Protein 30.7 g
The following items or measurements are not included:
pimento stuffed olives