Cozumel Red Snapper Vera Cruz Recipe

Cozumel Red Snapper Vera Cruz Recipe photo by Taste of Home

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Cozumel is home to magnificent Veracruz-style red snapper. You can't bring it home, so create your own. Try parchment paper instead of the foil packet. —Barbie Miller, Oakdale, Minnesota

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Cozumel Red Snapper Vera Cruz Recipe

Prep: 25 min. Bake: 35 min.

Yield: 4 Servings

25 35 60

Ingredients

4 red snapper fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine or chicken stock
2 large tomatoes, seeded and chopped
1 medium onion, chopped
1/3 cup pitted green olives, chopped
1 jalapeno pepper, seeded and minced
2 tablespoons capers, drained
2 garlic cloves, minced
2 tablespoons olive oil
Hot cooked Israeli couscous and chopped fresh cilantro, optional

Directions

Sprinkle fillets with salt and pepper. Place in a greased 13-in. x 9-in. baking dish; drizzle with wine. Top with the tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with olive oil.
Bake at 375° for 35-40 minutes or until fish flakes easily with a fork. If desired, serve with couscous and sprinkle with cilantro. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 fillet (calculated without couscous and cilantro) equals 285 calories, 11 g fat (1 g saturated fat), 60 mg cholesterol, 741 mg sodium, 9 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Cozumel Red Snapper Vera Cruz in Taste of Home June/July 2012, p61