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Red Snapper Veracruz

Charlie.Q.Force's picture
  Olive oil 1 Tablespoon
  Onions 1 Cup (16 tbs), dice
  Garlic 2 Tablespoon, mince
  Plum tomatoes 4 Medium, chop
  Jalapeno 1⁄2 Medium, chop
  Bay leaf 1 Small
  Dried oregano 1 Teaspoon
  Olives 8 Small, chop
  Capers 1 Tablespoon
  Red snapper fillets 2
  Lime 1 Medium
  Banana pepper 1 Medium
  Fresh parsley 1 Tablespoon
  Chicken broth 1 Tablespoon (Optional)

1. Finely dice the onions, mince the garlic, and chop the plum tomatoes, jalapenos and olives, set aside.

2. Heat oil in the skillet; sauté the onions for 7 minutes or until soft.
3. Add Garlic; continue to sauté for 1 minute.
4. Add tomatoes, jalapenos, bay leaf, oregano, olives, capers, and broth.
5. Bring to a boil. Reduce to a simmer for 20 minutes stirring constantly.
6. In the meantime marinate the snapper with the juice of half a lime.
7. Cover and refrigerate for approximately 25-40 minutes.
8. After 40 minutes in pan heat oil over medium heat, place the snapper in the pan, smother it in the sauce.
9. Cook for 6-8 minutes until cooked thru.
10. Once done place the red snapper in a serving plate and garnish with banana peppers and parsley.

11. Serve the red snapper Veracruz immediately.

Things You Will Need

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
45 Minutes
Ready In: 
105 Minutes

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Average: 4.1 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 271 Calories from Fat 98

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 31.5 mg10.5%

Sodium 269.8 mg11.2%

Total Carbohydrates 24 g8.2%

Dietary Fiber 6.1 g24.3%

Sugars 4.5 g

Protein 22 g43.1%

Vitamin A 36.4% Vitamin C 98.8%

Calcium 17.3% Iron 20.4%

*Based on a 2000 Calorie diet

Red Snapper Veracruz Recipe Video