Mexican Red Snapper Veracruz

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 17
• Serves: 4-6

ingredients

• 1⁄4 cup vegetable oil
• 1 large onion, sliced
• 1 large green bell pepper, sliced
• 2 garlic cloves
• 3 large tomatoes, chopped
• 1⁄2 cup tomato sauce
• 8 chilies, guero seeded and sliced
• 1⁄2 cup green olives, pitted and halved
• 1⁄2 cup orange juice
• 1⁄4 cup capers, drained (optional)
• 2 tablespoons bouillon, Chicken and Tomato MAGGI (granulated)
• 1⁄2 cup white wine
• 1⁄4 cup maggi chicken bouillon granule
• 2 tablespoons maggi seasoning sauce
• 1⁄4 teaspoon white pepper
• 1 1⁄2 - 2 lbs white fish fillets (red snapper, cod or halibut)
• cooked rice, hot

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.

Reviews

[januarybride]

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.

 

[JTsMom]

I usually don't like to review recipes where I have made a lot of substitutions but, this is a 5 star recipe no matter what. First my substitutions: 4 jalapenos for the guero's, 2 tablespoons tomato paste (from the tube) with 1/2 cup of water for the tomato sauce, and 1/3 cup lime juice for the 1/2 cup orange juice. Everything else was as written. I used red snapper and sprinkled some queso fresco over the top. Thanks Lauralie41 for posting. Muy Bueno!

 

[katia]

Wow!Excellent recipe! I just loved it! But I made a few changes. So, I didn't use orange juice and I use instead whine wine from the marinade!I just loved tha tomato - caper taste! Terrific! It's a keeper. Thanks Lori!

 

[Montana Ma]

Holy mackerel, or snapper, or rock fish - this recipe is gorgeous. I tweaked it with what I had on hand (more garlic, no orange juice, seasoned with Old Bay and a little wine vinegar). Don't leave out the capers. This was so fresh tasting and the leftovers were even better the next day. Husband and I give it four enthusiastic thumbs up!