Snapper Veracruz recipe

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Ingredients

¼ cup olive oil
1 small green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
¼ teaspoon ground white pepper
1 teaspoon ground cinnamon
1 lime, juiced
½ cup pimento-stuffed green olives, sliced
¼ cup canned diced green chiles, drained
3 large tomatoes, seeded and coarsely chopped
4 (8 ounce) fillets red snapper
1 tablespoon capers, rinsed and drained

Nutrition Info

212 calories
carbohydrate: 6.5 g
cholesterol: 41.4 mg
fat: 10 g
fiber: 1.9 g
protein: 24.2 g
saturatedFat: 1.5 g
servingSize: -
sodium: 447.4 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles, cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour 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. Stir in the capers just before serving.

Recipe Yield

8 servings

Recipe Note

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.

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