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Cozumel Red Snapper Vera Cruz

 Cozumel Red Snapper Vera Cruz
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
4 ServingsPrep: 25 min. Bake: 35 min.


  • 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


  • Preheat oven to 375°. Sprinkle fillets with salt and pepper.
  • Place in a greased 13x9-in. baking dish; drizzle with wine. Top with
  • tomatoes, onion, olives, jalapeno, capers and garlic; drizzle with
  • olive oil.
  • Bake 35-40 minutes or until fish flakes easily with a fork. If
  • desired, serve with couscous and sprinkle with cilantro. Yield: 4
  • servings.
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,

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Cozumel Red Snapper Vera Cruz (continued)

Nutritional Facts: 9 g carbohydrate, 2 g fiber, 35 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.