Cozumel Red Snapper Veracruz

Name: Cozumel Red Snapper Veracruz
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings.
Cuisine: Mexican Dinners, Mexican Recipes
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.

Reviews

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Average Rating:

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.