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Red Snapper Veracruz Style

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This Red Snapper Veracruz Style taste incredible ! Try these fish with vegetables and seasonings for your next meal. Your suggestions for this Red Snapper Veracruz Style are welcome.
  Olive oil 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce, chopped (1 Can)
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Red snapper fillets 1 1⁄2 Pound
  Sliced pimiento stuffed green olives 1⁄4 Cup (4 tbs)

1. Combine oil, onion and garlic in a 1-quart glass measuring pitcher. Cover with plastic wrap. Cook in microwave oven 2 minutes at High; stir after 1 minute.
2. Add tomatoes, salt and pepper to mixture in pitcher; stir. Cook covered in microwave oven 3 minutes at High.
3. Arrange red snapper fillets skin-side-down in an 8-inch square or a 2-quart glass baking dish with thicker portions to the outside. Pour sauce over fish. Sprinkle with olives. Cover with plastic wrap.
4. Cook in microwave oven 8 to 9 minutes at High, or until fish flakes easily when tested with a fork; rotate dish one-half turn once.
5. Remove from oven and let stand covered 4 minutes.

Recipe Summary

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1238 Calories from Fat 411

% Daily Value*

Total Fat 46 g71.1%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 3928.4 mg163.7%

Total Carbohydrates 54 g17.8%

Dietary Fiber 11.5 g45.9%

Sugars 6.9 g

Protein 149 g298.2%

Vitamin A 77.1% Vitamin C 110%

Calcium 41.9% Iron 42.9%

*Based on a 2000 Calorie diet


Red Snapper Veracruz Style Recipe