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
Cozumel Red Snapper Veracruz
Peppers (Hot)
Cozumel Red Snapper Veracruz
Prep Time
25 min
Cook Time
35 min
Yield
4 servings
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.
Nutrition 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.
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