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Red Snapper Veracruz Style

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How would you like to have a Red Snapper Veracruz style ? This Mexican fish bake with pimiento stuffed olives and irresistible seasonings is a perfect treat for your taste buds. Try this Red Snapper Veracruz style and let me know if you like it !
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Tomatoes with liquid 16 Ounce (2 Cups Or 16 Ounce Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 2 Pound
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon
  Lemon wedges 2

1. Heat oil in a large skillet. Cook onion and garlic in hot oil until onion is soft, about 5 minutes. Add tomatoes, salt, and pepper and cook about 5 minutes to blend flavors; slightly chop tomatoes as they cook.
2. Arrange red snapper fillets in a 3-quart baking dish. Pour sauce over fish. Sprinkle with olives and capers.
3. Bake at 350°F 25 to 30 minutes, or until fish can be flaked easily with a fork.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1691 Calories from Fat 651

% Daily Value*

Total Fat 73 g112.8%

Saturated Fat 10.3 g51.5%

Trans Fat 0 g

Cholesterol 335.7 mg111.9%

Sodium 4317.8 mg179.9%

Total Carbohydrates 57 g19%

Dietary Fiber 12.1 g48.5%

Sugars 6.9 g

Protein 197 g393.7%

Vitamin A 81.7% Vitamin C 135.5%

Calcium 60.6% Iron 46.5%

*Based on a 2000 Calorie diet

Red Snapper Veracruz Style Recipe