Cozumel Red Snapper Veracruz Recipe

4.5 2 2
Cozumel Red Snapper Veracruz Recipe
Cozumel Red Snapper Veracruz Recipe photo by Taste of Home
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Cozumel Red Snapper Veracruz Recipe

Read Reviews
4.5 2 2
Publisher Photo
Cozumel, Mexico, 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. —Barb Miller, Oakdale, Minnesota
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min.

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

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cozumel Red Snapper Vera Cruz in Taste of Home June/July 2012, p61

Nutritional Facts

1 fillet (calculated without couscous and cilantro): 285 calories, 11g fat (1g saturated fat), 60mg cholesterol, 741mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 35g protein.

  • 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
  1. 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.
  2. Bake 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.
Originally published as Cozumel Red Snapper Vera Cruz in Taste of Home June/July 2012, p61

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Reviews forCozumel Red Snapper Veracruz

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mneff User ID: 2631073 125037
Reviewed Oct. 15, 2013

"This was delicious! I used MahiMahi, but tilapia or cod would be good too. I also used canned tomatoes and that worked just fine."

MY REVIEW
veggiemama User ID: 4640590 195376
Reviewed Aug. 14, 2013

"This was pretty good. I used tilapia."

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