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Snapper Veracruz

Mexican.Chef's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Green bell pepper 1 Small, chopped
  Onion 1 Medium, chopped
  Garlic 3 Clove (15 gm), minced / pressed
  Ground white pepper 1⁄4 Teaspoon
  Ground cinnamon 1 Teaspoon
  Lime juice 2 Tablespoon (Juice Of One Lime)
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Canned diced green chiles 1⁄4 Cup (4 tbs)
  Tomatoes 3 Large, seeded and coarsely chopped
  Snapper fillets/Rockfish fillets 4
  Capers 1 Tablespoon, rinsed

Heat oil in a large frying pan over medium-high heat.
When oil is hot, add bell pepper, onion, and garlic and cook until soft (about 7 minutes).
Add pepper, cinnamon, lime juice, olives, and chiles; cook for 1 more minute.
Add tomatoes and bring mixture to a boil; cook until thickened (about 10 minutes).
Place fillets in a lightly greased baking dish just large enough to hold them.
Pour sauce over fish and bake in a 350° oven until fish is just slightly translucent or wet inside when cut in thickest part (10 to 15 minutes).
Stir in capers just before serving.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1562 Calories from Fat 675

% Daily Value*

Total Fat 76 g117%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 251.6 mg83.9%

Sodium 2623.3 mg109.3%

Total Carbohydrates 67 g22.3%

Dietary Fiber 15.4 g61.5%

Sugars 25.7 g

Protein 149 g298.8%

Vitamin A 111.8% Vitamin C 305.4%

Calcium 47.9% Iron 28.1%

*Based on a 2000 Calorie diet

Snapper Veracruz Recipe