Snapper Veracruz Recipe - Allrecipes.com
Snapper Veracruz Recipe
  • READY IN 50 mins

Snapper Veracruz

Recipe by  

"Perhaps one of the most celebrated Mexican fish dishes, this snapper recipe comes from the pretty seacoast town for which it was named. Use red snapper or rockfish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
  2. Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2006

Excellent recipe. I used RoTel canned tomatoes with cilantro, lime and chilis. Also added some white wine, simmered to reduce liquid, poured over the fish and baked. Topped with Mexican cheese at the end of baking time. Delicious!

 
Most Helpful Critical Review
Sep 22, 2008

I live in Mexico, so I consider myself semi-knowledgeable when it comes to Mexican tastes. The recipe did not taste very authentic....I've been to Veracruz many times...and the ingredients were there, but the taste was lacking. Also, the cinnamon was wrong! Too much and wrong flavor.

 

32 Ratings

Jul 23, 2003

Was not impressed with this recipe. I'm not big on a lot of ingredients smothering my fish, however, I thought my family would enjoy it. They didn't care for it either.

 
Jun 24, 2007

I will start this by saying that I love snapper veracruz and order it often out. Unfortunately I thought the flavor of this was average. It wasn't bad, but I didn't rave either. I personally thought the teaspoon of cinnamon was over powering and the most prodominent thing I tasted in the sauce. If I made this again I would cut way back on the cinnamon. I may make this again with some changes as it was easy to make. Thanks Helena.

 
Jul 14, 2003

This is an easy, light and interesting dish - my husband loves it, and even my one-year old enjoyed a little taste. The sauce is incredible, I could almost eat that by itself!

 
May 27, 2003

Very colorful and delicious!

 
Aug 20, 2011

I also topped it with cheese. Pepper Jack.

 
Mar 12, 2012

I was extremely hesitant about putting in the cinnamon, but I did it anyway. BAD IDEA! I'll make it again without the cinnamon and re-review. Please, please, please don't ruin your fish with this recipe. No cinnamon! Look at other Veracruz recipes first. This one is a good basic recipe minus the cinnamon. No cinnamon! Okay, I think I've gotten my point across. If you use the cinnamon you can't say you weren't warned!

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 447 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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