Cozumel Red Snapper Veracruz

Name: Cozumel Red Snapper Veracruz
Prep time: 25 min
Cook time: 35 min
Total time: 60 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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

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.

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

Reviews

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mneff

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.
veggiemama

Aug 14, 2013

This was pretty good. I used tilapia.